What could possibly be more southern than a big ol pot of collard greens simmering with a big meaty leftover smoked ham bone or a ham hock? Give me a bowl of collards with some of that tasty pot liquor and a slice of cornbread and that's a meal in my book! You can use other meats to season if you like, but to me there is nothing better than a good meaty leftover smoked ham bone. Hope you enjoy as much as I do! I think you will, that is if you are a collards lover too! ;)
Bayou Country Cajun Etouffee Recipe: I will substitute cawfish with shrimp, and use finely chopped collard greens in place of parsley, and imitation crab for real crab, and cream of chicken soup for cream of shrimp soup - as it is not sold here.