It's JUSTIN'S FAULT

[OldUsedParts]

Yesterday while in HEB I spotted some nice large bunches of Collard Greens for less than a buck a bunch so I picked up a couple. I don't know if these will be ready in time for breakfast this morning but they will surely cover a mid-afternoon ?S'unch? after we get back from the Wiffy's Pulmonary Doc Appt. Of course they will be accompanied by a cast-iron full of Lil Martha's Sweet Yeller con-bread.

Put the Pot "Stock" into a half pot of water and boiled vigariously along with some Suckle Busters SPG. I prefer choppin the veggies a little coarser for Collards and like to boil the Smoked Hawg Ankles reall good before adding the Collards. Don't want the Collards soft and mushy just done. One of the beauties of Collards is the Cruchyness they can offer if done properly.

I prefer to only remove the center stalk and then tear into pretty good size pieces before putting into the pot of prepared Stock that has been boiling for quite a while. I will slow simmer this until the Collards are done to taste but "not mushy".

[outlaw]

Something to look forward to when you get home, fo sho.

[bsooner75]

Well Justin, if you’re gettin’ blames for somethin’ might as well be somethin’ tasty! :)


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[OldUsedParts]

Yesiree, Friend, I made sure I had breakfast down before tasting and I can't wait until Martha comes out of the Oven this ennin. Added a little salt and pepper and I'll put the lid on tight with burner off in a little while. Pot Liquor was awesome and should sop just fine later today

[Sailor Kenshin]

Oooooo....looks tasty, OUP!

Do you always leave off the stalks? Do they ever cook up? It's been decades since we grew collards.

[OldUsedParts]

Yes, I do and I have even tried leaving the stalk that was in the leafy part but I prefer them removed. A little more trouble but worth it IMHO

[JustinCouch]

I am honored gentlemen.

[Russ]

Great plates oup, love greens, and Martha's goodness, you just reminded me it's due for me to make again. Great with lashings of butter.

Russ

[OldUsedParts]

I am honored gentlemen.

I think it's probably the Holidays, but for some reason I tend to forget that we don't call them "Fall Collards" for nuttin and it took you, Sir, to remind me that it's not only time to set the old Clock back but it's time to cook some Suthern Goodness called Collard Greens.

Thought about them boogers sittin in the frig all day and didn't get home from the Wiffy's Doc appt until almost 3pm and I was hoongree to say the least. Whooped up a pan of Con-bread and heated the Collards for a late Lunch early Supper or let's just say "Grub". Put the knife to one of the smoked Hawg Ankles and dolloped the Butter twixed a slice of the Yeller Goodness and chow time was "ON".

I always keep a bottle of what we call "Pepper Sauce" in the Frig and I "only" use it on Collards.