Eating Your Vegetables Will Never Be the Same After You Taste These
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Argo cornstarch, baking powder, baking soda, barilla pasta, Bertolli extra-virgin olive oil, black pepper, Bob's Red Mill, brown sugar, Clabber Girl, collard greens, College Inn, Cool Whip, domino sugar, eat, Eggland's Best eggs, food, Gold Medal flour, granulated sugar, Green Giant, Hershey, Jell-O, Jif peanut butter, Johnsonville, kosher salt, Kraft, land o lakes butter, McCormick spices, Morton salt, Pam Cooking Spray, Pepperidge Farm, Philadelphia cream cheese, Powdered sugar, recipe, Sargento, Thorn Apple Valley, Toll House, TruMoo milk, tyson, vanilla, vanilla extract, Vlasic, Wesson vegetable oil, whipped topping
When I was little girl, Sunday dinners and special occasions always included Grandma’s collard greens. Filled with smoked meat and cooked to perfection, they were always the staple of our meal.
Now that I have a family of my own, I carry on the tradition by making Grandma’s greens for Sunday dinner.
PLEASE CONTINUE TO THE NEXT PAGE FOR A LIST OF INGREDIENTS.
Thanks Mama Peggy for this great home style recipe!
Quick Tip: Turkey necks, fatback, or other smoked meat can be substituted for bacon