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One more--last year I finally mastered Southern-style collard greens with the help of the gardeners

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Joined: Dec 14, 2005


Posted to Thread #28424 at 1:59 am on Jan 30, 2016

in my community garden. Mine were always bitter, because I boiled them! I even once tried to pre-blanch them the way I do tough chard leaves but they were even more bitter.

Now I cook the smoked meat in a small amount of water with onion, garlic and a red chile until fork-tender. Then the greens go in and more are added as they steam down. They're never boiled, and they take several hours before they are tender but the slow cooking seems to bring out the sweetness.

Vinegar is added at the last minute.

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