"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
1(2-pound size) bag fresh collards, washed and trimmed OR 1 (2-pound size) bag fresh collards shredded* 2 (1.4-ounce size) packages Knorr Vegetable Recipe Mix 2 (16-ounce size) container sour cream 2 cups Hellman's Mayonnaise 6 green onions chopped 4 dashes Worcestwrshire Sauce
Finely chop trimmed collards and cook in small amount of water for 30 minutes or until desired consistency. Strain and pat dry 4-6 cups of the cooked collards. Cool and place in the refrigerator for a few hours. In a medium bowl, combine the cooled, cooked collards with the remaining ingredients.
Cover and chill for at least 2 hours to blend flavors.
Serve with corn scoops.
*If using the shredded collards, you do not have to chop as these are shredded and easy to eat with the scoops.
I got this recipe at a food show...it is delicious and unexpected...and totally southern. Lin Ruth
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