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The Watercooler
What's Cooking For New Year's?
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<blockquote data-quote="DammitJanet" data-source="post: 397959" data-attributes="member: 1514"><p>Down south it just wouldnt be New Years Day without Collard Greens, Black eyed pea's and corn bread. Sometimes we add in pork chops, sometimes not because we add in sausage to the collard greens. We are having pork chops this year because I got a really good deal on them.</p><p></p><p>Tony makes the best collard greens around. I never liked them until I tried his. Now I cant get enough. They are to die for. </p><p></p><p>He uses fresh collards but if you dont want to go to all that trouble, if you can find the frozen ones that are frozen but never cooked at all, they will do in a pinch. </p><p></p><p>If you are doing fresh, wash them well...you can do this in a washing machine that has been cleaned so no soap remains. Cut them so the middle stem is removed. Roll a bunch into what looks like a thick cigar and start chopping...maybe 1 inch slices. Throw into a BIG pot. No matter how many collards you throw into the pot, there are never enough! Add water enough to steam. Cook until tender on medium heat with a lid on.</p><p></p><p>While this is going on, fry up two packs of hot or mild sausage...breakfast sausage. The kind that comes in the plastic tubes. I like the mild. Dont get rid of the grease. </p><p></p><p>When the Collards are tender, drain them and toss the sausage and grease back in with the tender collards. Stir and cook for about 20 minutes while the collards almost fry with the sausage and grease. </p><p></p><p>Cook some corn bread to go with this.</p></blockquote><p></p>
[QUOTE="DammitJanet, post: 397959, member: 1514"] Down south it just wouldnt be New Years Day without Collard Greens, Black eyed pea's and corn bread. Sometimes we add in pork chops, sometimes not because we add in sausage to the collard greens. We are having pork chops this year because I got a really good deal on them. Tony makes the best collard greens around. I never liked them until I tried his. Now I cant get enough. They are to die for. He uses fresh collards but if you dont want to go to all that trouble, if you can find the frozen ones that are frozen but never cooked at all, they will do in a pinch. If you are doing fresh, wash them well...you can do this in a washing machine that has been cleaned so no soap remains. Cut them so the middle stem is removed. Roll a bunch into what looks like a thick cigar and start chopping...maybe 1 inch slices. Throw into a BIG pot. No matter how many collards you throw into the pot, there are never enough! Add water enough to steam. Cook until tender on medium heat with a lid on. While this is going on, fry up two packs of hot or mild sausage...breakfast sausage. The kind that comes in the plastic tubes. I like the mild. Dont get rid of the grease. When the Collards are tender, drain them and toss the sausage and grease back in with the tender collards. Stir and cook for about 20 minutes while the collards almost fry with the sausage and grease. Cook some corn bread to go with this. [/QUOTE]
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What's Cooking For New Year's?
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