Creamed collards with pickled collard stems from Deep Run Roots: Stories and Recipes from My Corner of the South (page 429) by Vivian Howard

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Notes about this recipe

  • SheilaS on January 04, 2019

    Vivian says this is best as a spread or dip so I served it crostini-style on toasted baguette slices. The pickled stems are the perfect crisp-tart-sweet-spicy complement to the rich, creamy collards. They were also great added to a bowl of black eyed peas or beans. I will never throw collard stems away again!

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