Mmmm, collards. I would totally make this with a hambone or lots and lots of bacon. (Not Southern by birth; my family is, though.)
I've also found that a good dose of celery salt and some ground cumin does a nice job of mimicking the smokey porky flavor collards love so much. (I was also vegetarian for about a year a while back.)
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ninetydegrees
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on 2009-04-25 01:59 am (UTC)I've also found that a good dose of celery salt and some ground cumin does a nice job of mimicking the smokey porky flavor collards love so much. (I was also vegetarian for about a year a while back.)