Sunday, January 17, 2010

Collards 2010

...cooked and ready to eat. To cook,heat some oil in a large, deep pan. Put in the damp, cleaned, chopped collards and steam with a small amount of water (what's all this chicken broth stuff promoted by foodies about?)for 10-15 minutes. Squeeze on some lemon juice and eat. Traditionally, Southerns use pork fat and vinegar but it really isn't necessary. Manga, manga.

...chopped and ready to cook. Cooks note: This pile of collards will cook down and there will only be enough for four servings.

... cleaned with stems removed. Eat the stems and you will die from indigestion-as in you are not a cow and the human stomach doesn't do collard stems.

... piled up on the kitchen counter; a mess of 'em.

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