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<blockquote data-quote="DammitJanet" data-source="post: 480742" data-attributes="member: 1514"><p>Step...Tony can teach ya! His are so awesome. I didnt like anything but spinach until he finally convinced me to try his collards and it took me about 5 years before I would do it then I kicked myself...lol. He cleans them really well, takes out that big middle vein, then chops them up finely. He par boils them for a about an hour or two. Till they are tender. You start out with a big pot of collards and they go down when they are tender. Then you take them out and drain. In a frying pan fry up some pork sausage either hot or mild depending on your taste preference. I dont like really spicy stuff so we do mild for me. When that is cooked through, put the collards back in the big pot you cooked them in and pour the sausage grease and all over the collards..stir. Simmer that covered for another 30 minutes or so to let the sausage and flavors marry. Serve with cornbread and some hot pepper vinegar. YUMMY!</p></blockquote><p></p>
[QUOTE="DammitJanet, post: 480742, member: 1514"] Step...Tony can teach ya! His are so awesome. I didnt like anything but spinach until he finally convinced me to try his collards and it took me about 5 years before I would do it then I kicked myself...lol. He cleans them really well, takes out that big middle vein, then chops them up finely. He par boils them for a about an hour or two. Till they are tender. You start out with a big pot of collards and they go down when they are tender. Then you take them out and drain. In a frying pan fry up some pork sausage either hot or mild depending on your taste preference. I dont like really spicy stuff so we do mild for me. When that is cooked through, put the collards back in the big pot you cooked them in and pour the sausage grease and all over the collards..stir. Simmer that covered for another 30 minutes or so to let the sausage and flavors marry. Serve with cornbread and some hot pepper vinegar. YUMMY! [/QUOTE]
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