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    • I do love your southern food, Jovina! I like when that use turkey neck in it. But for me, this was the easiest weeknight method. I hope you are well. It’s good to see you here. Xo

  1. I’m kicking myself for not trying collard greens when I had them growing in the back yard. Smoked paprika is excellent for adding smokiness – I’ve often used it to similar effect. I hope you and Darya have a great time – I’ve met a couple of food bloggers and really enjoyed their company.

  2. we grabbed a bunch of collards from our csa this past weekend, i have my heart set on making something ethiopian, though southern style is easily a very close 2nd fave way to have collard greens.

    do you usually eat this as a side with something or just on its own?

    • OHHH something Ethiopian sounds amazing. I kind of want you to post what you do. This is totally a side. I served this with salmon and some sweet potatoes. #Mondayafterthegym

      • i made this last week and left a comment on your ig thinking it’d get a faster response:
        onions are not listed in your ingredients but it’s in the directions part
        and you don’t mention when to add the apple cider vinegar and lemon juice.

        it still turned out fabulous, i added bacon. because.

        • Oh I didn’t see it! So sorry, Lan! I love that you made these. I’ll fix it now. Onions are the first ingredient. And i just throw the vinegar and lemon juice in as it cooks. Timing isn’t key. I also vary the amounts each time. I think I wrote it at midnight, thus the oversight. Unusual for me though. Thanks for letting me know. I mean, it’s hard not to add bacon so I get it. I feel like I need to send you a free collard green because of this πŸ˜‰

  3. Totally agree Amanda, I’ll also eat anything once and it’s the items I haven’t tried yet that I’ll map to first.
    Smoked paprika is always a winner, I mean talk about a team player, that spice will better anything!

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