Tried em 3x cooked by “professionals”…meh, no thanks.
Collards in the Crockpot
- Thread starter VaTom
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kozmic
Member
I use any fresh greens in my frittatas, but I like Collard Greens and Mustard Greens best. A little sour cream on the side to top it off.
fiasconva
Member
Yep, a steaming cup of pot likker is just one of the perks when you're fixin' them collards. 
Collards aren't the only things better after a frost hits them. Collards are ok but Kale is great after a couple frosty mornings with either a ham hock or some cut up Side Mear(bacon that ain't been sliced). And if ya have a persimmon tree around and get to 'em before the possums do after a couple frosts...they are good and sweet. One other tasty treat was Red Beans and Rice cooked with a smoked ham hock or smoked pork neck bones. An old black lady used to take care of my sister and me taught my mother to make 'em...Great eating...but not as good as that black lady's. She really knew how to fry chicken too...Great fried chicken is real hard to find. No place fries in lard anymore
Pot luck dinners at work,all had greens brought in by black ladies. I didn't care what else was there I wanted those greens.
charlie sherrill
Member
When I was a kid and my 80+ year old grand mother got sick she would make a pot of collards. She would eat some of it and then get a mug of pot likker, add a shot of whiskey (sometimes moonshine) and some locally produced honey. After a few of these she was feeling better. She claimed her concoction would cure anything. Maybe she was right, she made it to 93.
"Collards in the Crockpot" sounds like a square dance tune.
We don’t see a lot of collards in Minnesota, except as a side for BBQ. I’m not satisfied with a dinky little side dish cuo, so I get them in some quantity, a pint or preferably a quart. Don’t like collards, get you a little side of mac ‘n cheese or something.
I found some frozen collards in a grocery the other day so I grabbed a bag. I will be revisiting this thread for tips.
The other thing we don’t see much around here any more is okra. I found a big bag of okra the other day. I have plans for them tonight. Will serve them with some potstickers, Asian fried pork dumplings.
I found some frozen collards in a grocery the other day so I grabbed a bag. I will be revisiting this thread for tips.
The other thing we don’t see much around here any more is okra. I found a big bag of okra the other day. I have plans for them tonight. Will serve them with some potstickers, Asian fried pork dumplings.
charlie sherrill
Member
Try this on the okra: Chop into half inch pieces. Roll them in fish batter. Put enough olive oil to cover the bottom of a skillet, I prefer cast iron, but others will work. Saute the okra at about 350*. Keep stirring until they are almost burned and very crispy. Don't let them get black. Put the finished product on paper towels to soak up excess oil and add some salt. I was cooking this a few days ago and my grand daughter was eating it faster than I could cook it.
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Cooked a pot of frozen collards and turnip greens today. Couple pork neck bones boiled for about 3 hours, about 2 table spoons salt added greens and cooked for 2 more hours to boil out most water. Very good but not as good as fresh greens. Large section of ribs in crock pot about ready to take out. Good eats tomorrow.
