All fields are required.
Remember me on this computer
Please enter your email address and we will send your password
Your password has been sent and should arrive in your mailbox very soon.
Not a member?
It's free and easy.
Joined Date: Nov 14, 2009
Reviewed Collard Greens
"Wonderful collards, I used a hog jowel for the meat and after boiling it cut the fat off and chopped it up into chunks and returned it to the pot with the greens. I added two teaspoons of sugar to the greens and one tablespoon of olive oil. I am a Yankee who married a Nashville girl and she said they were the best collards that she has ever eate"