Wednesday, June 15, 2011

Edward H. Davis Interviews Mary Lou Cheatham, Part 3

Ed: Which recipe from your book (it has so many! My wife and I like several) has gotten the most compliments from readers?
(Answer continued)

Mary: Many cooks don’t want to take the time to prepare fresh collards. Here’s a popular frozen collard recipe, which many health-conscious readers prefer:

Simply Delicious Collards

1½ cups water
2 tablespoons olive oil
5 cups (1 pound) frozen chopped collards
2 tablespoons chopped garlic
¼ cup balsamic vinegar
1 teaspoon basil leaves
2 tablespoons Splenda®
⅛ teaspoon baking soda
Salt substitute to taste
Ground red pepper to taste
Freshly ground black pepper to taste

•In a large heavy pan or Dutch oven, heat ½ cup water with the oil until it is very hot.
•Add the greens and garlic. Cover and cook 5 minutes.
•Add the remaining ingredients and cook until almost all the liquid has evaporated.
Having said all this, I need to add that the first recipe in The Collard Patch is the world’s most famous. For years it was number one on google under the heading “collard greens.” Willie Crawford, famous Soul Food cook and internet marketer allowed me to feature this recipe – Awesome Collard Greens.

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