Diners love the collards so much they often purchase pints and quarts to go. The restaurant prepares 10-pound batches of these several times a week.
Keith reminds our readers that the cooking liquid, also known as pot liquor, is delicious and full of vitamins and iron from the greens. “Do not throw it away. Use it to cook beans or rice, or make soup with it. You can even use it to boil peanuts.”
Southern Bistro’s Coca-Cola Braised Collard Greens
Note: For nutritional calculations, a “pinch” is defined as 1/16 teaspoon.
From the menu of . . . Southern Bistro, 4920 Roswell Road, Sandy Springs; 404-705-8444, southernbistroatl.com.
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