When it comes to you fellow southerners, I know I am just "preachin' to the choir" but Collard Greens are one of the best tasting foods on earth. Not only that, they are very good for you. They are said to support the liver in detoxifying functions among other benefits. But who cares about that, they are just delicious. Here is how we fix them:
2 quarts of water
1 teaspoon of black pepper
1 teaspoon of garlic power
1 tablespoon of salt
1 nice size of fat-back bacon (hog jowl)
In a large pot, bring the water, salt, pepper, garlic power and fatback to a boil and then simmer for about 40 minutes. While the water is simmering tear the Collard leaves from the stems (stalks) and roll them up and cut them in about 1/2 in threads.
Add the collard greens to the water, bring to boil and simmer for another 40 minutes. That's it! Remember the first part of the recipe is so important, this is where the black pepper and the salt, the garlic and the jowl release their flavors into the water and that is the secret to good collard greens.
I was just wondering are there other Collard Greens fans on the forum? If so, what is your recipe?
2 quarts of water
1 teaspoon of black pepper
1 teaspoon of garlic power
1 tablespoon of salt
1 nice size of fat-back bacon (hog jowl)
In a large pot, bring the water, salt, pepper, garlic power and fatback to a boil and then simmer for about 40 minutes. While the water is simmering tear the Collard leaves from the stems (stalks) and roll them up and cut them in about 1/2 in threads.
Add the collard greens to the water, bring to boil and simmer for another 40 minutes. That's it! Remember the first part of the recipe is so important, this is where the black pepper and the salt, the garlic and the jowl release their flavors into the water and that is the secret to good collard greens.
I was just wondering are there other Collard Greens fans on the forum? If so, what is your recipe?
Last edited: