Collards must be started early because they require a lot of cleaning and a good amount of cooking. I used a recipe from the Lee Brothers cookbook and loved it. In fact, they have one small trick that I think makes collards even better than most, they remove the spine of the collard . It's a little more labor intensive, but only took an extra ten minute. Removing the rib, makes them cook more evenly and the texture is more consistent. Now, once, you are done serving your collards, don't throw that pot likker out, it is great to use in soups...just throw it is a container and store it in your freezer.
|These are my collards after cutting out the spine|
I took a shortcut and skipped my mom's cornbread-- which is a blog post all to itself. Instead I threw together a Jiffy mix. I also made a simple pork loin seasoned with garlic, salt and pepper. Here was the final dinner
|Not my best picture, but yummy!|
|Thank you Lee!|