and go!

trying to get ideas

1/9/2008 12:49:15 AM

collards

+

a pot

+

heat

+

vinegar

?

1/9/2008 12:49:45 AM

Wait. . .I'll call my Grandma.

1/9/2008 12:50:31 AM

I am the only one in my family that doesn't like collards. In fact, I hate them.

1/9/2008 12:50:58 AM

Collards + water + white wine vinegar + ham hocks/bacon slab/some kind of cured pork + heat

[Edited on January 9, 2008 at 12:51 AM. Reason : and i hate collards]

1/9/2008 12:51:02 AM

throw some peppers in the pot yo

1/9/2008 12:51:04 AM

the game plan is to wake up and get them started so they are ready by the time I get home

1/9/2008 12:51:20 AM

Quote :

"collards + a pot + heat + vinegar"

FAIL! You got to put some pork in that bitch. Fatback or....

Quote :

"ham hocks/bacon slab/some kind of cured pork"

[Edited on January 9, 2008 at 12:53 AM. Reason : and you put on some hot pepper vinegar right before you eat them. I guarantee!]

1/9/2008 12:52:52 AM

Quote :

" In fact, I hate them"

1/9/2008 12:53:28 AM

hell i don't eat that shit.

1/9/2008 12:53:33 AM

and what goes good with collards?

1/9/2008 12:55:25 AM

a resilient olfactory.

[Edited on January 9, 2008 at 12:56 AM. Reason : ark!]

1/9/2008 12:55:56 AM

i suppose tmrw will be a learning day.

1/9/2008 12:57:20 AM

cornbread, pork, navy beans

1/9/2008 12:57:22 AM

^ she's smart

1/9/2008 12:58:11 AM

1/9/2008 12:59:08 AM

hmm how dedicated am i to this project

1/9/2008 12:59:46 AM

Do you jsut want some collards - or what?

1/9/2008 1:00:20 AM

you should be very dedicated. This is good shit we're talking about.

1/9/2008 1:00:24 AM

If you're smart you don't.

1/9/2008 1:00:43 AM

Just don't forget to put on the pepper vinegar. Homemade with fresh peppers is the best....but this will do in a pinch:

1/9/2008 1:01:46 AM

i lack kitchen skillz, therefore my cooking learning experiences often become $20 sunk income.

i'm going for it!

1/9/2008 1:01:52 AM

just be sure to start cooking twice as much as you think you'll want

cause they 'cook down'

1/9/2008 1:02:38 AM

what size pot are we talking

1/9/2008 1:03:22 AM

probly like 5-8 qts

1/9/2008 1:04:29 AM

is there a slow vs fast method? i'm down to wait, just curious

1/9/2008 1:05:28 AM

A big one!

I need to take a cooking class or two. I can make good chicken parmesean though!

Slow cooking always turns out better. Don't rush the cooking process.

[Edited on January 9, 2008 at 1:06 AM. Reason : ]

1/9/2008 1:05:36 AM

I made my first batch of collards on New Years Day, but I used chicken broth - hadn't heard to use vinegar. Also used Turkey leg instead of ham - and it wasn't as good as I'd hoped. Would vinegar make the difference?

I had such high hopes!

1/9/2008 1:05:55 AM

stir fried collard greens ftw.












country style collard is good too.

1/9/2008 1:06:10 AM

vinegar is key

1/9/2008 1:06:37 AM

hmmm, im not sure about slow vs fast.... for fast I would guess pressure cooker. Thats how my mom used to do it if she wanted to "get 'er done"

1/9/2008 1:06:54 AM

DZ - I don't eat them, but my Daddy, boyfriend, brother say that vinegar is the only way to eat them.

[Edited on January 9, 2008 at 1:07 AM. Reason : ]

1/9/2008 1:06:58 AM

straight collards without vinegar?

1/9/2008 1:07:57 AM

when/where does vinegar come into play

and I'm assuming the farmers market would have these this time of year?

1/9/2008 1:09:55 AM

seriously,my mom approached every person with greens in their cart and asked them how to make it and they all said broth, none said vinegar.

I'm perplexed. Is it a regional thing? I'm in GA!

1/9/2008 1:09:55 AM

noooo, you put the vinegar on after you cook them

1/9/2008 1:11:40 AM

i'm not sure if i've ever had vinegar, or at least i wasn't aware

i'll tackle this project in the morning.

1/9/2008 1:13:02 AM

Quote :

"i'm not sure if i've ever had vinegar, or at least i wasn't aware"

Waaat?! Seriously?

1/9/2008 1:13:54 AM

We never ate greens with vinegar when I was growing up. My dad's family is from Virginia (Richmond, specifically). My great-grandmother never used vinegar (Vance County, NC).

However, we never ate collards growing up. Nor turnip greens or mustard greens...

What we did eat was kale, which is sharper in flavor. We grew two varieties: Scotch kale and Siberian kale.

Pressure cooked. If you use a pressure cooker, it takes damn little time. A couple of minutes once the weight starts jiggling. If you use hocks or sidemeat, a little longer so the flavor permeates good.

A pressure cooker was one of the best investments I ever made. I have a 6-quart one, and then I have a mondo pressure canner as well, which can also be used as a pressure cooker.

1/9/2008 1:15:47 AM

Quote :

"make you collards"

1/9/2008 1:16:36 AM

how much do hamhocks cost? and do you precook it, or just toss it in there?

or would cooked bacon be sufficient?

1/9/2008 1:18:18 AM

http://search.foodnetwork.com/food/recipe/collards/search.do?searchString=collards&site=food&gosearch=&searchType=Recipe

1/9/2008 1:21:02 AM

Throw a couple pieces of bacon in there, minced. There's really no need to precook it.

I usually throw a tablespoon of bacon grease in there and call it a day. You might only need a teaspoon or two. 1 tablespoon = 3 teaspoons. Personal preference. My arteries hate me.

So if you keep bacon grease onhand, then you don't need any hocks or fatback or whatever.

1/9/2008 1:21:39 AM

STREAK O' LEAN OR ELSE

1/9/2008 1:22:00 AM

Streak 'o lean...GOOD SHIT. Makes me shit. Uncontrollably.

1/9/2008 1:25:20 AM

paula dean how i love you

1/9/2008 1:26:34 AM

^^Even when you just put it in the pot with the collards?

1/9/2008 1:37:13 AM

what is that cheese they eat with liverswerth? I stinks like hell but damn it is good.

1/9/2008 1:42:19 AM

what the hell is steak o' lean

[Edited on January 9, 2008 at 1:46 AM. Reason : or streak o' lean. which makes even less sense to me]

1/9/2008 1:44:29 AM

lol\

1/9/2008 1:45:23 AM