Nothing beats a plate of smokey southern collard greens.
Going to Auntie Suzie’s and Uncle Bubba’s was always a treat. Not only did my favorite cousins live there, we always ate like royalty. Between the two of them, their passion and ability to cook was out of this world.
They made all kinds of dishes that you would not normally have at home, mainly because they wanted to experiment when they had a crowd to work with. When there were ten of us sitting around the table, all different ages, you could tell they were in their glory.
I recall very vividly the first time they made collard greens. Nobody and I mean nobody, wanted to be the first to try them. I’m pretty brave, or so I think I am, and I volunteered to go first. They were absolutely amazing.
As soon as I tried them, all my siblings and cousins did too. By the end of the meal, we were fighting over who was going to get the last scoop.
THE RED NEXT PAGE LINK BELOW FOR THE RECIPE AND INGREDIENTS
Quick Tip: Add more chicken stock as it evaporates to avoid burning the greens.
