Spicy collards in tomato-onion sauce from The Gift of Southern Cooking: Recipes and Revelations from Two Great Southern Cooks by Edna Lewis and Scott Peacock

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  • Breadcrumbs on January 02, 2012

    p. 156 - First use of this recipe. This dish was a hit from start to finish. Ms Lewis has you boil the collards first and, reserve the water, some of which is used to finish the dish. I reserved the remainder as it was delicious. Some was added to Hoppin' John, also on the menu. The tomatoes and sweetness of the onion really balanced the somewhat bitter greens and the end result was a hearty, delicious stew-like dish. Absolutely wonderful. Eggs were poached in the leftovers for breakfast the following morning. If I didn't know better, I'd have sworn this was an Italian dish. We'll definitely make this again.

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