I just realized it's that time of year, I think. Dixie Lee field peas done right with plenty of pot liquor to soak into a biscuit or piece of cornbread is maybe my very favorite food. Not far behind is collards. I know I would turn down a decent ribeye for a plate of either, partly because I can get a ribeye any time, but mostly because they're just that good.
BUT, the only way I like collards is chopped very fine. I don't know why anyone would fix collards and chop them coarsely. They don't even taste right that way. Who's with me?
I also like them mixed with mustard and/or turnip greens, and a dash of vinegary hot stuff doesn't hurt anything
BUT, the only way I like collards is chopped very fine. I don't know why anyone would fix collards and chop them coarsely. They don't even taste right that way. Who's with me?
I also like them mixed with mustard and/or turnip greens, and a dash of vinegary hot stuff doesn't hurt anything