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Side Dish Poll

post #1 of 19
Thread Starter 
Between these two which would you rather have with your BBQ. Collard Greens or Cream Spinach.
post #2 of 19
Collard greens.

Partly because they grow about 200 feel from my smoker, but mostly because I just like them better, especially with pork of any kind.
post #3 of 19
Collards all day.
post #4 of 19

Both are great but I would go with Greens. The slightly bitter flavor and acidity cuts the fattiness of BBQ and refreshes the palate. Creamed Spinach would be too rich and heavy for my taste...JJ

post #5 of 19
Greens would make sense to me since I would probably use the trimmings from the meat to cook them.
post #6 of 19
Having grown up down south, I can appreciate good greens but....I really like creamed spinach, but not the real steakhouse variety. I put about 2 pounds of rinsed and dried fresh spinach leaves ( stems pinched off ) in a medium warm skillet with some bacon fat, stirring until well wilted. Then blend in some half and half, and grated Asiago cheese. It just makes a nice sized bowl full. Yeah, it's still pretty rich, and not something you'd eat every day, but a nice change of pace, with a little bite from the cheese, and a creamy texture.
Edited by siege - 4/7/16 at 10:38pm
post #7 of 19

greens all day long!!

post #8 of 19

Creamed spinach here.



post #9 of 19
post #10 of 19
Spinach!!! For me!!!
post #11 of 19
I don't know anything about acidity or refreshing my pallet (sorry JJ, LOL), but I would vote for collards, all dat long.
post #12 of 19
Collards are my favorite type of green and I love greens. No question for me.
post #13 of 19

I love both,but JJ is right I think.

post #14 of 19
Collard greens
post #15 of 19

Pan fried taters

post #16 of 19

Greens with Q. Creamed spinach steak. IMHO  B

post #17 of 19
Originally Posted by BDSkelly View Post

Greens with Q. Creamed spinach steak. IMHO  B


Not a fan of either collards or spinach, hence the brown taters.

I suppose in 2 or 3 weeks I could cook up a mess of dandelion greens:icon_rolleyes:

post #18 of 19

I love both but with BBQ I gotta go with the collards simmered down with a big ole chunk of smoked bacon. Add a little Tabasco over the final product and it don't get no better.

post #19 of 19
Peppa vinegar splashed on my greens. Still cook'em like granny did, smoked hock s&p.
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