Creamed Collards with Pickled Collard Stems

From Deep Run Roots: Stories and Recipes from My Corner of the South

Cookbook

Author(s): Vivian Howard

Page 429

Course: Sides

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1 reviews, average rating 5.0 / 5

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southerncooker

9 years ago

★ ★ ★ ★ ★ 5/5

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What an great idea to pickled the stems from the greens. Daughter and I loved this recipe. The pickled stems lend a nice flavor to the creamy greens. After starting this recipe I realized my heavy cream was spoiled so I used whole milk. They were still creamy and amazing.

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