Cutting-Edge Collards
The Twist: Hickory smoked salt adds a sizzling hit of pork-rich flavor (and zero fat grams) to thinly cut ribbons of greens.
Recipe by Southern Living February 2011
The Twist: Hickory smoked salt adds a sizzling hit of pork-rich flavor (and zero fat grams) to thinly cut ribbons of greens.
I used a little "Gravy Master" instead of the smoked salt, since that's so expensive - so far it tastes good, but it is taking a lot longer for the collards to be done than the recipe says.
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