Servings: eight to ten.
Southern lore says to eat collards (and black-eyed peas) on New Year’s Day to bring good luck. This creamy rendition makes superstition delicious.
For your main course, serve Classic Fried Chicken with basic black-eyed peas on the side.
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user-457710 -- You gave a recipe only one star because it offended your politics? Talk about offensitivity! (I've had to give it 5 just to of-set your bigotry.)
I have been making this recipe for Thanksgiving with prosciutto ever since it was published in the Dec '97/Jan '98 issue. Even the most hardened hater of greens has loved it and requested the recipe. I now grow collards in my garden and freeze it in batches specifically to facilitate making this recipe quickly.
Smithfield? Really? A bit disappointed FC is supporting factory farming.
This is a good recipe, thank you! I recommend using jamon iberico rather than standard ham to make it even better. I get my Spanish ham from http://buyjamon.com
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