what do you do with chitlins and colledr greens and grits?

Question

are there any good receips?

Answer 1

Chitterlins - Sell them to someone else. I've never found a good recipe for them.

Grits - cook as directed on the box. Afterwards, add butter and shredded cheese - Cheese Grits.

Collards - Alton Brown's Recipe is very good
1 quart water
1 1/2 pounds smoked turkey legs
2 pounds stemmed collard or turnip greens
1 teaspoon salt, plus extra if desired
1 teaspoon sugar

Place the water and turkey legs in an 8-quart pot over medium-high heat. Cover, bring to a boil, and allow to simmer for 10 minutes.

In the meantime, remove any large stems from the greens and wash them thoroughly; do so in a sink with at least 5 inches of water. Moving the leaves around in the water and allowing them to sit for a few minutes to allow the sand or dirt to fall to the bottom of the sink. Once clean, chop pieces in half. You should have 2 pounds of greens once they are stemmed. (Weigh the greens after stemming, but before washing.)

Once the turkey legs have simmered for 10 minutes, add the greens, salt and sugar, reduce the heat to low, cover, and allow to simmer gently for 45 minutes or until the greens are tender. Move the greens around every 10 to 15 minutes. Taste and season with additional salt, if desired. Serve immediately.

Answer 2

Here in the "deep" south grits is a breakfast food. They are served hot with butter and sometimes chopped boiled eggs and bacon bits.

Some areas of the south serve them with what is called red eye gravy but I really don' t know what that actually is.

The grits themselves have little taste on their own.

Answer 3

yes clean yo chitilins real good boil with a medium potato and a small onion, alot of season all sazon and peper. they will be off da chain

Answer 4

just cook em and chow down -- yum yum

Answer 5

EWWWWW, send 'em down yonder!!