alex maiolo wrote:steve wrote:collards
The collards I love, especially with lots of pepper vinegar.
It's the unspeakably cruel collard farts that I can do without.
When people talk about the harsh living conditions in Civil War camps, this is probably what they mean.
-A
Sir,
You have skipped the brining process if this is a problem.
Rinse and shred your collards, then soak them in salt water over night. This breaks down the cellulose in the leaves, I think, and makes them easier to digest.
Rinse the collards thoroughly the next morning (and that means two or three times) and get to boiling.
Recipe here.
I found this thread looking to see if anyone had done a C/NC on okra. Coming up.