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What would you serve with cooked collards?

  • b

Just in case my last question on the post of " Collards - How long to cook" was missed, I am posting a new query.
I have cooked my collards with a smoked pork hock, onion, garlic and hot peper flakes. Now I am wondering what else to serve with this vegetable. I am from Nova Scotia Canada and have just been introduced to this vegetable. I have been told that corn bread goes well to soak up the wonderful juices. But what else? I am planning on having this for dinner tonight.

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  1. Mac n' cheese, black-eyed peas, cornbread, chicken or meatloaf

    1. Ham. Roast beef. Mashed sweet potatos with sage butter.

      1. Mashed potato /sweet potato, fried chicken, glazed carrots with cinnamon and cayenne, pork chops (big ones!) will all work IMO.

        1. Any of the above, plus fried apples, pork chops, stewed tomatoes

          1. Cornbread for sure. fried chicken would be nice.

            For the corn bread get a 10" cast iron skillet smoking hot in a 450 F. oven. Add a couple of TBS lard or bacon fat to the pan. While that is all heating. Combine 2 C. fine cornmeal (if you do not have access to really fine meal use half cornmeal half flour) with 4 tsp. baking powder, and 1 tsp. salt. In another bowl beat 1 egg well and mix in 1 1/2 C. milk. When the pan and fat are smoking hot mix the dry with the wet ingredients and pour in to the pan. The batter should sizzle as it hits the pan and fat. Bake 20-25 mins. Serve with good butter.

            1. barbequed spare ribs and sweet potatoes or fried sweet platanos
              (plaintains). yum

                1. Hot buttered biscuits

                  Personally, I don't think ham hocks are tender enough to eat after being used in collard greens unless you've pre-cooked it. If you have, shred the meat and add it to the collards and you don't need anything else.

                  For a faster presentation, I use smoked ham.

                    1. re: Bostonbob3

                      Now you have got me here! What are chitterlings? I know I could google, but I would rather hear it from you. It is definetely not a Nova Scotia thing,

                      1. re: BJE

                        Hmmm, how to delicately describe the pleasure of chitterlings (also pronounced "chittlin's").

                        They're the intestines of a pig. The large intestine I believe. They're thoroughly cleaned (and least hopefully they are), then usually cooked in a very spicy boil. Some folks also stew them. After that, they're usyually battered and fried, but some people like them straight out of the stew pot.

                        My good buddy Reed from South Carolina converted me to them. I think they're delicious, and he always serves them with collard greens.

                        1. re: Bostonbob3

                          Thankyou Bostonbob3,
                          I think I am going to have to wait ( it may be a long time) until we take a trip down south
                          sometime to try Chitterlings. Unless we raise our own pig and I have access to hmmmm, the intestines of a pig. I am sure our local grocery stores here do not have them. Sounds kind a good though especially the spicy boil. Something around the same area as Tri
                          pe. Btw, we had the Collards ( with cider vinegar and hot sauce) for dinner along with "Candy's" wonderful recipe for Cornbread. We also had Kobetobiko's mashed potatoes and sweet potatoes and carrots with cinnamon and cayenne and fried chicken.
                          What a great meal and certainly something different for us. Lots of new tastes and ideas. Thankyou everyone for inspiring me to try Collards

                    2. Ham is good, or you could go the veg route and just serve it with cornbread, blackeyed peas, cucumbers in vinegar, Lima beans. Or, just pinto beans and cornbread for the classic "beans and greens."

                      1. Classic meal with a few tweaks from me: slow-cooked pintos, just a bit of oil added to the pot for a creamy pot-liquor, season to taste. Skillet corn bread, eggy, with plenty of fresh butter. And collards cooked with oil and a bit of red wine vinegar till meaty. Of course plenty of seasoning to taste during cooking.

                        But I always finish the collards with a little bit of balsamic vinegar on the plate. And don't forget the hot sauce and minced onions for the pintos.


                        1. As a winter meal, pork chops or other favorite bit of pig and baked sweet potatoes. A classic menu.