Alabama Alchemy

Page 146

(1 review)

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Recipe Review

Once again, Alton shows that a dish I usually make on the stovetop is actually better suited for the oven. The recipe takes more than 4 hours, but most of that is baking time which doesn't need supervision. The texture of the collards comes out terrific, and it's a very forgiving recipe.

So why only 3 stars? Because I prefer more vinegar and some heat in my collards. Of course, you can dress with hot sauce at the table. Also, because it takes 4 hours, and while the tradeoff of effort to dish is good, it also makes collards not a weeknight dish, which is a shame.

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