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<blockquote data-quote="DammitJanet" data-source="post: 480802" data-attributes="member: 1514"><p>Thats exactly how he does it and they turn out great. No big secret. Its the sausage that makes them so good. Dont use canned and dont use frozen. fresh only. My daughter in law uses canned and thinks she is making collards. ewww. I dont get people who just take the middle stalk out and then rough chop the leaves into about size of dollar bills and then just stick them in a pot of water with a piece of bacon or two. That does nothing for flavoring them. They just boil them for hours and hours and hours so they are a slippery mess but dont have any taste. No wonder people dont like them. Tony rolls the leaves up like a cigar and chops them up so they are like the width of a shoe lace. That way they cook fairly fast to tender. You know how cabbage starts out big when you cut it out to put it in with cabbage and potatoes in a pot? Thats the same way collards do. If you buy two heads of collards you will have a spaghetti pot full but they will cook down to about a half pot when tender. Or even a little less. By the time you get all the sausage in...and its not a ton of sausage...just one of those packages that you would use to make sausage for breakfast for a family, you know like Jamestown or one of the store brand that is about 250 a pack, nothing huge. It crumbles up.</p></blockquote><p></p>
[QUOTE="DammitJanet, post: 480802, member: 1514"] Thats exactly how he does it and they turn out great. No big secret. Its the sausage that makes them so good. Dont use canned and dont use frozen. fresh only. My daughter in law uses canned and thinks she is making collards. ewww. I dont get people who just take the middle stalk out and then rough chop the leaves into about size of dollar bills and then just stick them in a pot of water with a piece of bacon or two. That does nothing for flavoring them. They just boil them for hours and hours and hours so they are a slippery mess but dont have any taste. No wonder people dont like them. Tony rolls the leaves up like a cigar and chops them up so they are like the width of a shoe lace. That way they cook fairly fast to tender. You know how cabbage starts out big when you cut it out to put it in with cabbage and potatoes in a pot? Thats the same way collards do. If you buy two heads of collards you will have a spaghetti pot full but they will cook down to about a half pot when tender. Or even a little less. By the time you get all the sausage in...and its not a ton of sausage...just one of those packages that you would use to make sausage for breakfast for a family, you know like Jamestown or one of the store brand that is about 250 a pack, nothing huge. It crumbles up. [/QUOTE]
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