Tuesday Recipe: Braised Collard Greens with Ham-Hock Broth
Photo courtesy of the Communal Skillet
Either you love collards, or you hate them. That's the argument of our friends at the Communal Skillet this week. The cook loves collards, fortunately, and loves the SFA recipe for cooking them. The secret: ham. Lots of ham. A splash of vinegar and a dash of hot sauce will round out the dish's collard goodness. Try it, especially now that cold winter weather has settled upon us. It's also a good way to test the compatibility of your valentine. If you love collards, s/he should, too.