Deep Run Roots: Stories and Recipes from My Corner of the South
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Recipe Reviews
kateq from annapolis, md
Until now, my stewed greens experience was limited to the mustard greens in a beloved Burmese restaurant and spinach in almost any form. I decided to branch out and made these collard greens with a ham hock (thank heaven for the Amish Market). I made them as directed, finding only that they needed a bit more time than suggested. I was happily surprised--how delicious! I ate a big plate (mess?) of them over rice cooked Ms. Howard's way and loved 'em. The leftover greens and pot likker went into a pot of Caldo Verde and shone there as well.
southerncooker from Boomer, NC
I made these so I could try the creamed collards with pickled stems from page 429. I used part of the recipe for daughter and I to try the creamed ones and hubby ate some of the stewed ones. I've made collards very similar to this many times.
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