KeepRecipes is one spot for all your recipes and kitchen memories. Keep, cook, capture and share with your cookbook in the cloud.
Get Started - 100% free to try - join in 30 seconds
For the collards you will need a large colander; a large, wide saucepan; and a pair of tongs. For the dumplings you will need a large saucepan with a tight-fitting lid, a steamer insert or collapsible steamer basket (to fit in the large saucepan), a small saucepan, a mixing bowl, and a rubber spatula.
For the Collards:
1½ pounds (2 bunches) collard greens
3 cups Smoked Ham and Chicken Stock
1 small yellow onion, peeled and chopped
1 small piece bay leaf
1 teaspoon sugar or agave
1/2 teaspoon red pepper flakes (optional)
Fine sea salt
Freshly ground black pepper
White vinegar
Tabasco
For the Dumplings:
Vegetable oil spray
1 1/4 cup (6 ounces) Anson Mills Coarse Yellow Cornmeal
2/3 cup (2.5 ounces) Anson Mills Fine Cloth-Bolted Pastry Flour
2 teaspoons baking powder
1 cup whole milk
4 tablespoons unsalted butter, cut into 4 pieces
1 teaspoon fine sea salt
|
1st Keep
 tihleigh
|
Comments