The Broad Fork: Recipes for the Wide World of Vegetables and Fruits
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Recipe Reviews
southerncooker from Boomer, NC
This was very good but we prefer our collards to have some pot liqueur in them. I loved the cutting technique of removing the stems then stacking and rolling up like a cigar and cutting into strips. The garlic and onions gave a nice flavor as did the honey and apple cider vinegar.
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