Sunday, February 16, 2014

Collards 1-2-3-4-5

A few collard leaves, fresh from the garden:

De-stem.  Stack leaves and slice into ribbons.  Slice stems cross-wise to keep any fibers short.

Fry up in a little olive oil with some Tony Chachere's seasoning, maybe squeeze on a little bit of lemon once it's on the plate:

Fry the stems separately, they're a little tougher and need to cook a tad longer.  Just as tasty though.

Fry an egg in the residues.  Tasty.

Who ever said you had to boil the damn things for four hours then add half a pig just to re-introuduce some flavor?  Fresh and fast is the way to go.

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