get some side meat from Nahunta pork center in beautiful downtown Nahunta nc or they have a store at the farmers market in Raleigh.please don't commit this sacrilege again and squeeze all the juice out while your at it.your friend truckwilkins
This is so exciting, yet so Yankee dumb. Why haven't I ever tried doing this before??? I was always intimidated by the amount of collards involved in a proper pot full. Then I found a recipe with one bunch of collards and one large smoked turkey wing - still too much for one person, but great the second day, too ;) Y'all come up and help me eat 'em!
On the way! :)
The secret to good collards;Don't pick them until after the first frostCook with a smoked ham hock (not turkey) HAM, like in Mo-HAM-edServe with some hot pepper vinegar drizzled over them and some home made cornbread and a pot of pinto beans and some iced tea (sweet) or some buttermilk, oh yea some fried chicken would go nice with that too.
vinegarReminds me of my grandmother who raised me from 13 months when my mother died until I was five and my aunt adopted me. She always put vinegar on the green beans when she served them. Anyone else familiar with this? I haven't seen it elsewhere.
Cook with smoked neck bones.
I am all about sacrilege when it comes to using turkey wings - way more meaty smoky goodness. I did sprinkle both some vinegar and Frank's hot sauce on my bowl tonight. I made my own cornbread, but didn't have any pinto beans on hand. What does truckwilkins mean by "squeezing all the juice out"? Isn't that the potlicker?
I believe so and some people use it for the next batch, but since I'm an eater and not a cooker, I wouldn't know......except if they're good or not! :)
Turnips. And don't forget the pepper sauce and hot water corn bread! Pot liquor is da best!
Pot liquor - now I know how to spell it - thanks!
I see it spelled as pot likker also.