Collards
they do cook down. ham hock or jowl or just bacon in the stew makes a big difference. after done I like to sprinkle rice vinegar that has been steeped in peppers for a few days (esp. Thai bird chilies) wow I am sounding really fussy/weird.
don’t hesitate to toss in Reading More May Cause Envy…
About Me
I love food. Unfortunately, I can't cook worth a damn. I've been known to even burn water.
When I watch chefs and good cooks on tv, I'm so envious of their skills. This blog is the closest I get to cooking, other than the microwave ;)
Try not to drool!
John, New Englander turned Cali dude