Collards with andouille from Turnip Greens & Tortillas: A Mexican Chef Spices Up the Southern Kitchen (page 237) by Eddie Hernandez and Susan Puckett

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Notes about this recipe

  • TrishaCP on March 04, 2024

    This was a really delicious way to cook collards. I really enjoyed the acid from the tomatoes and the heat from the chile.

  • billcranecos on January 02, 2022

    Delicious. This was the star of the New Years day table. My version of the cookbook/recipe clearly calls for the collards to be chopped before cooking (this in response to another comment).

  • southerncooker on January 01, 2021

    This was delicious. I removed stems from my collards. The leaves were huge and recipe says cook whole leaves. I did in first cook but chopped up a little before 2nd cook. Iuse beef smoked sausage.

  • sarahawker on November 10, 2020

    The best use of the collards from our CSA yet. Even the boys loved it. Easy, but takes some time as you follow the steps.

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