We have reason to be thankful this year. There have been several good frosts in our area which means the local greens will be sweet. Got to get Mr. EUC to the farmer's market for some cressy greens to add some extra pep to the pot. Winter field greens are the bestest!
I have a confession to make: I've never had collard greens before. I'm not sure how that can be, being the son of two Texans and having lived a couple places in the south before migrating to Washington state as a child, but there it is. It's a shame too because in general I love southern cooking, but I'm just not willing to try making them myself without a basis of comparison, and I don't know anywhere here that does collards right.
But in the bright side, I like to think that my ignorance of collards is a further nose-tweak of my Confederate ancestors from where they sit burning in hell.
I love, love, LOVE collard greens, but I've never had them with meat; I've been vegan for decades. I do have one funny story about them. NYC has had many Korean, Vietnamese, and other Asian markets for decades. Decades ago, I bought a bunch of collards at one of them, but the lovely woman at the cash register tried to discourage me from purchasing them by telling me they were for black people. True story.
I have some in the fridge right now. I'll probably make them in a ginger-peanut butter-soy-Aleppo pepper sauce, but not for Thanksgiving. Health and peace.
Ahh, there's your problem with Brussel sprouts! They need to be broiled into mush and submission, with olive oil and plenty of garlic. The garlic drives out the evil!
We have reason to be thankful this year. There have been several good frosts in our area which means the local greens will be sweet. Got to get Mr. EUC to the farmer's market for some cressy greens to add some extra pep to the pot. Winter field greens are the bestest!
I have a confession to make: I've never had collard greens before. I'm not sure how that can be, being the son of two Texans and having lived a couple places in the south before migrating to Washington state as a child, but there it is. It's a shame too because in general I love southern cooking, but I'm just not willing to try making them myself without a basis of comparison, and I don't know anywhere here that does collards right.
But in the bright side, I like to think that my ignorance of collards is a further nose-tweak of my Confederate ancestors from where they sit burning in hell.
Bilingual?
I love, love, LOVE collard greens, but I've never had them with meat; I've been vegan for decades. I do have one funny story about them. NYC has had many Korean, Vietnamese, and other Asian markets for decades. Decades ago, I bought a bunch of collards at one of them, but the lovely woman at the cash register tried to discourage me from purchasing them by telling me they were for black people. True story.
I have some in the fridge right now. I'll probably make them in a ginger-peanut butter-soy-Aleppo pepper sauce, but not for Thanksgiving. Health and peace.
i say just serve the collards to the pigs to produce more bacon
It's a Thanksgiving tradition, like pardoning Stephen Miller.
You don't pick your collards first?
Done well, they are heavenly. Plus there's pot likker left behind to dunk your cornbread in.
It's "pot likker." For olds and every body else, also too. "Pot liquor" is too Yankee.
YUM!
Or toooo bitter. Bleah.
Ooh, I like 'em bitter! Though they ain't got nuffin' on frisée aux lardons. That gives me a frisée aux hard-ons.
...I'm so sorry.
(But not really.)
An interesting approach.
Ahh, there's your problem with Brussel sprouts! They need to be broiled into mush and submission, with olive oil and plenty of garlic. The garlic drives out the evil!
Garlic drives the evil put of just about everything. But not Brussels sprouts. Because that evil can’t be killed.
No you buy them off a truck in the strip mall parking lot. They're parked in front of the Sprint store.