I've never made them. In searching the internet I found an article by Melissa Clark called Southern Comfort. Not only does this recipe use collards...but beans, too. And we got dried beans in the share also.
Research tell me these are cranberry beans. They came in their pods and when I shelled them I got about 1 1/2 cups. After shelling, they need to be sorted and washed.The recipe doesn't call for soaking them, but I will soak them overnight and cook up a pot of collards tomorrow.
1 comment:
I ate collard greens one time when we went to a soul restaurant in Memphis. It tasted quite bitter to me.
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