Hi Chris.
Well, I did a VERY good job, of cutting out the tough, tough center vein..and I
did a decent chop of the leaves….I cooked maybe 45 minutes and they are nice
and soft.
It was quite tasty….can’t wait to have leftovers today for lunch!!!
:)
I love me a good mess of greens, I serve mine with a little cayenne hot sauce
and a splash of white vinegar….yum!
On Dec 12, 2021, at 11:51 PM, Chris Palmer <ca_palmer@xxxxxxxxxxxxx> wrote:
That looks mighty tasty!!
How long did you cook the Collards for?
Chris
-----Original Message-----
From:
Sent: Dec 13, 2021 11:16 AM
To:
Subject: [oz-food] Sunday Southern Cooking
Alright…
Collard greens (with a bit of rainbow Swiss chard thrown in) and andouille
sausage, served with ham and Brie on home made popover rolls…
Yum!!
Kelly
———————————————-
I need a shot of salvation baby,
once in awhile...
===========================================================
The OzFood mailing list
Archives: https://www.freelists.org/archives/oz-food
Unsubscribe or switch delivery mode: https://www.freelists.org/list/oz-food
===========================================================
