What would you serve with cooked collards?
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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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.
Superb.
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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.
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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
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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.
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Candy
Jan 12, 2007 02:53 PM
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.
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