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

Question

are there any good receips?

Answer 1

These are 3 of the BEST foods ever!!! Here are some basic recipes, enjoy

COLLARD GREENS

2-3 pounds of smoked meats (neck bones, turkey legs, riblets etc.)
8-12 bunches of collard greens
garlic powder
season salt

Fill a large stock pot with cold water and add your smoked meat.
Cook over a medium flame for 2-3 hours or until meat is falling off the bone.

While you are waiting for the meat to cook pick your greens by removing the stems and cutting the leaves to the size you like them. (I like to leave them big because greens do shrink up.)

Rinse them well to remove any dirt or sand. When meat is done, add the greens to the same pot and boil on a low heat for another 1-2 hours. Halfway thru cooking, add your seasoning to taste.

DONT FORGET TO MAKE SOME CORNBREAD TO GO ALONG WITH THOSE GREENS


BAKED CHEESE GRITS

1 1/2 c. grits
3 c. water
1 stick butter
3 c. cheese, grated
3 eggs
Salt and pepper to taste

Cook grits as directed. Add butter to grits. Add 2 1/2 cups grated cheese. Add well beaten eggs, stirring constantly, so eggs will not curdle. Pour into casserole dish. Top with remaining cheese. Bake at 400 degrees for 30 to 35 minutes or until brown. Good served with fried fish.

CHITLINS WITH A DIFFERENCE

Chitterlings
Beaten egg
Flour
Black pepper
Cayenne or cracker meal

After the chitterlings are cooked, remove, drain and slice in 2 inch pieces. Dip pieces in beaten egg, roll in flour mixed with black pepper and a pinch of cayenne or cracker meal and deep fry. Drain on paper towel.

Answer 2

Down Home Chitlins

INGREDIENTS
10 pounds frozen cleaned chitterlings, thawed
1 onion, roughly chopped
2 teaspoons salt
1 teaspoon crushed red pepper flakes
1 teaspoon minced garlic
DIRECTIONS
Soak the chitterlings in cold water throughout the cleaning stage. Each chitterling should be examined and run under cold water, all foreign materials should be removed and discarded. Chitterlings should retain some fat, so be careful to leave some on. After each chitterling has been cleaned, soak in two cold water baths for a few minutes. The second water should be clearer. If not, soak in one more bath.
Place the chitterlings in a 6 quart pot, and fill with cold water. Bring to a boil, then add the onion and season with salt, garlic and red pepper flakes. Be sure the water is at a full boil before adding seasonings, or the chitterlings could become tough. Continue to simmer for 3 to 4 hours, depending on how tender you like them. Serve with spaghetti or turnip greens. Be certain to pass the vinegar and hot sauce.



Spicy Collard Greens.

INGREDIENTS
6 slices bacon
1 bunch collard greens, rinsed and trimmed
1/3 cup vinegar
salt to taste
ground black pepper to taste
ground cayenne pepper to taste
DIRECTIONS
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown.
Bring a large pot of water to a boil. Add collard greens, bacon (with grease), vinegar, salt, black pepper and cayenne pepper.
Boil until greens are tender, about 30 minutes.

Cheesy Grits:

INGREDIENTS
6 cups water
1 1/3 cups hominy grits
3 eggs
3/4 cup margarine
1 (16 ounce) package processed American cheese, cubed
2 teaspoons seasoning salt
2 teaspoons hot pepper sauce
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
In a large pot, bring water to a rolling boil before adding the grits. Reduce the heat to low and stir while they thicken.
When the mixture is thick, stir in the eggs followed by margarine, cheese, seasoning salt and hot sauce. Stir until the cheese has melted. Pour mixture into a 9x13 inch baking dish.
Bake at 350 degrees F (175 degrees C) for 45 minutes. Cut the grits into squares and serve.

Answer 3

I like chitlins just salted & fried. Bacon in the collered green is my favorite, and i only like grits with cheese in them.

Answer 4

Grits you add grated cheese over it after placing it on your plate.