Collards

Collards: Not Just for New Year's Anymore - january 9, 2011 

This year, as I have for probably every other New Year’s Day since gaining access to my own stove, I cooked rice, black eyed peas and collard greens for dinner. Even though I’ve used the same recipe for at least a decade, they never taste quite the same. Several of our guests commented on their deliciousness this time, which could be a consequence of last year’s over-salting disaster, where I followed Deborah Madison’s directive to “taste again for salt, they can use a lot” without paying enough attention, but I’d prefer to think that I just got it right.

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