Collard Greens Updated Version I Made It

Collard Greens Updated Version

pointsevenout 10 years ago
Recipe by Notyourmomma: Collard Greens Updated Version
Collards and hog jowl! Just like iffen you were from the south!
I have a distaste for collards because they are always bitter, even from the can.
Tried it again because through research found that the greens are sweeter after frost has touched them.
These are wonderful, and I will have some collards in the garden this coming year.
Yeah, I backstepped a little in this recipe and used hog jowl instead of turkey.
Only thing this recipe needs is a fork. :-)
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pointsevenout 10 years ago said:

Now, what to do with the 3 cups juice!?

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Good4U 10 years ago said:

Make some soup with it or maybe just drink the broth. I bet it would be very good for you:) We don't see collards or hog jowl here but, I would like to try them someday.

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pointsevenout 10 years ago said:

Collards are a cool season crop. Might just grow well north of the border.

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frankieanne 10 years ago said:

I've never seen hog jowl either. Or collards. What is hog jowl like? Like pork chop consistency? Same kinda thing only from the jowl?

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mommyluvs2cook 10 years ago said:

So glad you found you like collards now! I hardly ever cook them, but have had them once or twice, and they were good! I do agree they have a slightly bitter flavor, that I know my family wouldn't like. Right now for us would probably be the best time to buy them if you say they are sweet after frost, thanks for posting :)

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pointsevenout 10 years ago said:

Hog jowl is like pork belly. Before you ask, pork belly is bacon.

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windy1950 10 years ago said:

Maybe that pot liquor (the 3 cups of juice) could be used to cook rice.

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pointsevenout 10 years ago said:

Good idea. I'll skim the fat after overnight in the fridge.

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lovebreezy 10 years ago said:

If we had that "Like" button:
1 for P7O for "Before you ask..." because that's exactly the question that popped into my head.
2 Windy to cook rice--good idea.
The soup idea is good too. perhaps a bean with bacon since it already has the pig flavor.

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frankieanne 10 years ago said:

Then I guess one could substitute bacon for hog jowl. Thank you, pso.

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notyourmomma 10 years ago said:

Hmmm, we heat the pot likker left from our collards and dip our cornbread in the hot broth. You almost have to make the cornbread to soak up all the goodness. I like collards better than mustard and I use the smoked turkey for the smoked meat flavor, but try to avoid all the fat that makes them so good. LB, I usually cook black eyed peas as a side dish to the collards....they are just meant to go together, along with unsweet cornbread. (The cornbread cooked in cast iron skillet with a bit of bacon grease heated in the skillet to get those yummy crispy edges). The other side dish that is nearly required to be made with collards, blackeyed peas/cornbread is cold salad of cucumbers/sliced onions, diced tomatoes in sour cream. Something about the combination of the above dishes just screams my southern childhood.

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mommyluvs2cook 10 years ago said:

Okay now you have made me hungry Tina!

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