I'm putting this up because it's about time for some fresh collards recipes...they say the frost in Spring makes them particularly tasty, and mine are coming up in the garden already. Collards are a great early crop.
Don't cheap out on the bacon...get the thick-cut stuff for this recipe, and be sure to get real Apple Cider Vinegar, not the "flavored" stuff...
Enjoy!
To: Bean Counter
May I suggest ham hocks rather than bacon?
2 posted on
04/06/2011 7:08:33 PM PDT by
mylife
(OPINIONS ~ $ 1.00 HALFBAKED ~ 50c)
To: Bean Counter
You had me at “don’t overcook the bacon.”
I usually make my collards with garlic, onion and smoked ham shank but will try to branch out a bit and try this.
To: Bean Counter
4 posted on
04/06/2011 7:11:23 PM PDT by
truthguy
(Good intentions are not enough.)
To: Bean Counter
yea love my greens
poke starting to come up to
5 posted on
04/06/2011 7:15:43 PM PDT by
jessky
To: Bean Counter
Sounds great! I’ll give this a try (with cornbread, of course).
6 posted on
04/06/2011 7:17:57 PM PDT by
Texas Mulerider
(Rap music: hieroglyphics with a beat.)
To: Bean Counter
bookmark for later. I don’t like cooked greens, but I have found, after a lifetime quest, an acceptable corn bread recipe. When I get home I’ll post it here.
7 posted on
04/06/2011 7:19:32 PM PDT by
IrishCatholic
(No local Communist or Socialist Party Chapter? Join the Democrats, it's the same thing!)
To: Bean Counter; All
Next time you pull up a big fat radish, chop up the whole
plant, leaves and all...cook as prescribed above...yum...
8 posted on
04/06/2011 7:19:55 PM PDT by
waterhill
(Little 'r' republican: taker of the Founder's 'Red Pill'...www.mikechurch.com)
To: Bean Counter
Is this a pro-environmental, anti-Muslim dish?
And down with the ham hocks!
12 posted on
04/06/2011 7:28:53 PM PDT by
righttackle44
(I may not be much, but I raised a U.S. Marine.)
To: Bean Counter
Yummmm! Nice recipte. People always overcook bacon, IMHO, whether they’re using it for cooking or for eating. I hate picking bacon shards from between my teeth. A nice slightly crispy but still juicy piece of bacon...bliss!
13 posted on
04/06/2011 7:29:52 PM PDT by
livius
To: Bean Counter
Collard greens are too “harsh” for my tastes. Turnip greens are too “sweet.”
But mix ‘em together and they come out just right.
A recipe you want? Mix one can collard greens with one can turnip greens and heat.
Eat with a little vinegar.
To: Bean Counter
To: Bean Counter
Yum Yum. Collard greens along with black eyed peas on New Years is good luck.
18 posted on
04/06/2011 7:45:51 PM PDT by
freekitty
(Give me back my conservative vote; then find me a real conservative to vote for)
To: Bean Counter
I like collard greens, with corn pone for soppen, and a big cold glass of real buttermilk.
22 posted on
04/06/2011 8:00:35 PM PDT by
Sea Parrot
(Being an autodidact, I happily escaped the bureaucratization of intellect)
To: Bean Counter
Do you have a recipe ping list??
26 posted on
04/06/2011 8:38:47 PM PDT by
warsaw44
To: Bean Counter
Question: Are collard greens the same thing as polk salad?
28 posted on
04/06/2011 9:55:08 PM PDT by
cornfedcowboy
(Trust in God, but empty the clip.)
To: Bean Counter
31 posted on
04/06/2011 10:54:10 PM PDT by
JoeProBono
(A closed mouth gathers no feet - Visualize)
To: Bean Counter
Here’s the cornbread recipe:
Ingredients-
2 cups yellow cornmeal
2 cups all purpose flour
1 cup sugar
2 tablespoons baking powder
11/2 teaspoons salt
2 1/2 cups milk
1 cup vegetable oil
5 large eggs.
Grease 9X13 inch baking pan.
In large bowl beat milk, eggs, oil. Add dry ingredients and stir till just combined. Pour into pan and bake 40-45 minutes at 350 degrees.
The perfect cornbread.
35 posted on
04/06/2011 11:20:43 PM PDT by
IrishCatholic
(No local Communist or Socialist Party Chapter? Join the Democrats, it's the same thing!)
To: Bean Counter
37 posted on
04/06/2011 11:48:35 PM PDT by
iowamark
FreeRepublic.com is powered by software copyright 2000-2008 John Robinson
