Collards
Collards is an easy dinner. Made with 2 lb. collards, 1 lb. meat (smoked or unsmoked), salt to taste (may not need if meat is salty) and water to cover collards, this recipe delivers authentic, satisfying flavors. A comforting dish that warms the soul.
π Recipe adapted from RecipeNLG-Full
Wash collards well in several waters.
Remove tough stalks. Put summer collards in with meat, according to their tenderness. Winter collards are put in after meat is tender.
Cook until done. Peeled potatoes or unpeeled "new" potatoes and corn meal dumplings may be added about 30 minutes before collards are done. When done, take up potatoes and dumplings.
Lift collards out of pot liquor.
Drain collards.
Put in bowl and chop with hand chopper or knives until they are cut through well.
Drain again.
π· Perfect Pairings
Complete your meal with these
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