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Originally Posted by GtrsRGr8
Encore! Encore!
Great finds.
Collard greens are an out-of-the-ordinary ingredient in the cookbooks that have been posted. It (collard greens) are popular with lots of natives of the deep South (of the U.S.). If you haven't tried them before, I will tell you that they are a little bitter when cooked (probably more than a little bitter before they are cooked, and I don't know anyone who eats them that way). They have to be cooked just right for me to like them. When they are cooked just right, they are delicious to my Southern palate. When you eat them, you really need a little bit of vinegar-with-peppers sauce on them and a side of cornbread (both of those go good with cooked turnip greens, too). Then, you're all set. If you're ever in the deep South and stop in a Mom & Pop type restaurant (Cracker Barrel won't have them) for lunch or "dinner" (what we call supper), and the place serves collard greens, be sure and "try you some."
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Collards and cornbread are popular dishes throughout the USA. Outside of the American South, those dishes can usually be found at restaurants that serve "soul food" or barbecue.