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Sounds good....wonder how a collard(not cooked down too much in a garlic,butter, Texas Pete pot liquor) topped with ham hock bits from the pot would turn out...a white pie with Gruyere maybe? Pot liquor drizzle...my snizzle?
Love collards, or any of the greens for that matter. But as you said they WOULD need some par-cooking or very thinly julienned as they are probably they tougher of the bunch, which is why texturally I like them so much and their deep flavor.jon
I agree, they need some cooking, and with some smoked meat is the best, but many mush them to death. Thinking of a savory cheese cake or fritatta tomorrow with some greens and capicola, hashbrown crust.....hmmmmjon