Quantcast
Viewing all articles
Browse latest Browse all 74

Cutting the fat (if you can believe it) in collards with bacon and cream

We know that spring must be near, because tender collard greens are starting to appear at our local markets. Southerner that she is, Michelle immediately began to think of collards and pork. The kind of slow-cooked, somewhat greasy goodness one finds at many “soul food” or “Southern style” restaurants, along with a cruet of vinegar to dilute the fat and give the greens a chance to surface. But while we are a household which indeed reveres fat, even we blanched […]Image may be NSFW.
Clik here to view.

Viewing all articles
Browse latest Browse all 74

Trending Articles