Thursday, October 9, 2008

Collards

Go to most any farmers' or flea market around here, and you can bet there will be collards for sale. Give them a good washing, tear up the leaves and stir fry them in a skillet with a little oil oil and onions. Add a small amount of water and sugar, cover and let simmer til tender. Then, eat with a few shakes of pepper sauce. Good!

11 comments:

Kathleen said...

Oh Yum..plus some smoked ham!!

See you this afternoon!!

Tanya said...

One of my daughters favorites :)

Z said...

Yummy! I learned to appreciate collard greens at the Ethiopian restaurants in DC. Onions, garlic, berbere spice mix (cumin, cardamom, allspice, fenugreek, coriander, cloves, peppercorns, red pepper flakes, turmeric, gingerroot, paprika, cinnamon). So good!

Jim said...

I havent had those in years, with ham like Kathleen said, good stuff.

Rambling Round said...

Thanks Kathleen, I forgot to include ham in the seasoning...the best!

Z, all those spices go in one mess of collard greens? I might have to start a better spice collection and try it out.

dot said...

I love most all greens but I can't get past the smell of those collards to eat them.

Ms. Hays said...

I'm really picky - thank you for the instructions, but I think I'll pass.

Halcyon said...

Yum! I'm hungry now!!!!

Hope said...

Yummy! Collard greens are just soooo good!

Sally said...

I don't think I've ever had collards. Spinach, silverbeet, bok choi, broccoli of course. The recipes above sound delicious!

Kate said...

The simplist recipes seem to be the best.