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Old 06-18-2008, 01:37 AM   #21
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Well, mostly what Uncle Bob said - start your collards in cold lightly salted water with a hunk of salt pork, a smoked ham hock, some smokey bacon (or even smoked turkey wings/legs would be better than nothing). Bring to a boil, then reduce to a simmer for an hour or two.

You can also add some cubed up turnips or rutabagas if you wish - about 30-minutes before the greens are done.

A skillet of cornbread is mandatory - how you serve it is a matter of personal choice. You can serve the greens over the cornbread or you can use the cornbread to sop up the pot-liquor. A pot of greens can either be an entire meal - or a side for a roasted chicken, or a pork roast.

And, you need a bottle of vinegar-pepper sauce ... it just wouldn't be done without a dash of Trappey's Peppers in Vinegar sauce.
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Old 06-18-2008, 06:52 AM   #22
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thank you for all the suggestions, I am looking forward to getting the chance to get to the garden to harvest the dern leaves right now they are still safely growing away

I will have to improvise on the vinegar pepper sauce, maybe a red wine vinegar with a touch of cayenne powder and a bit of penzeys' smoked paprika...that's the best I can think of. I will likely to go with the bowl of collards and using the corn bread to sop with. I've got several left over pork chops...maybe dinner tonight
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Old 06-18-2008, 03:59 PM   #23
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I always cook my greens in chicken broth instead of water. I seems to take out any bitterness.
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Old 06-18-2008, 05:27 PM   #24
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uncle bob's version is what i grew up on in tennessee.

yummy stuff.

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