It's a local Asheville restaurant that has a large following, including former President Obama, who ate there three times. I'll be using fresh collards, whenever they're in season, although it's possible I may have already missed that because it seems like there were bunches out in January. And I'll do a bit more research because I have NO clue how long you should cook them and he doesn't give a length of time.https://books.google.com/books?id=glhMCAAAQBAJ&pg=PA134&lpg=PA134&dq=12+bones+collard+greens+recipe&source=bl&ots=Rzs_XCfRpo&sig=qKSYJaHVCdo1GBsM_se3Y7uvB2M&hl=en&sa=X&ei=JI5bVd_7F4mfgwTjnIHQAg&ved=0CEwQ6AEwCQ#v=onepage&q=12%20bones%20collard%20greens%20r
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colleenmomoftwo, when I finally DO try to make collards, I'm going to use 12 Bones recipe
- Thread starter marilynfl
- Start date
That's a good start to a collard recipe. It takes a LONG time to cook the
big collards--hours. Add some more water as it cooks and then at the end cook down to the "likker". DS adds some balsamic vinegar to his, and depending on how big and "old" your collards are, it may need a bit more sugar. They can be bitter.
We were at our beach a couple of years ago in February and they had a collards cookoff. Started at 10 in the morning with about 30 cooks competing. Ready for tastin around 3 in the afternoon. It was so fun and the one we liked best were probably just about your recipe. It also gave a "window" of how others cook collards and what may get left out that really adds to flavor.
big collards--hours. Add some more water as it cooks and then at the end cook down to the "likker". DS adds some balsamic vinegar to his, and depending on how big and "old" your collards are, it may need a bit more sugar. They can be bitter.
We were at our beach a couple of years ago in February and they had a collards cookoff. Started at 10 in the morning with about 30 cooks competing. Ready for tastin around 3 in the afternoon. It was so fun and the one we liked best were probably just about your recipe. It also gave a "window" of how others cook collards and what may get left out that really adds to flavor.
melissa-dallas
Well-known member
I dislike sugar in mine. I just render some chopped bacon & add water & simmer
colleenmomof2
Well-known member
Thanks Mar for sharing. Trying this recipe!
We should be getting spring produce now from south. I'll watch for collards and let you know how it goes. Colleen
We should be getting spring produce now from south. I'll watch for collards and let you know how it goes. Colleen
music-city-missy
Well-known member
Love any kind of greens
I cook them down before I add sugar because I really don't like it and only use if they are really bitter. I use fat back, bacon, salt pork, ham - whatever I have on hand. Crushed red pepper flakes. Pepper vinegar while cooking not just at the table. And chicken stock. I cook them all day but I do shortcut more these days by using the InstantPot.
I cook them down before I add sugar because I really don't like it and only use if they are really bitter. I use fat back, bacon, salt pork, ham - whatever I have on hand. Crushed red pepper flakes. Pepper vinegar while cooking not just at the table. And chicken stock. I cook them all day but I do shortcut more these days by using the InstantPot.