Side Dish Poll
- Thread starter kboss714
- Start date
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grillard
Newbie
Collard greens.
Partly because they grow about 200 feel from my smoker, but mostly because I just like them better, especially with pork of any kind.
Partly because they grow about 200 feel from my smoker, but mostly because I just like them better, especially with pork of any kind.
stephen ballard
Newbie
- Apr 7, 2016
- 1
- 10
- May 12, 2011
- 22,172
- 7,150
Both are great but I would go with Greens. The slightly bitter flavor and acidity cuts the fattiness of BBQ and refreshes the palate. Creamed Spinach would be too rich and heavy for my taste...JJ
lancep
Master of the Pit
siege
Smoking Fanatic
Having grown up down south, I can appreciate good greens but....I really like creamed spinach, but not the real steakhouse variety. I put about 2 pounds of rinsed and dried fresh spinach leaves ( stems pinched off ) in a medium warm skillet with some bacon fat, stirring until well wilted. Then blend in some half and half, and grated Asiago cheese. It just makes a nice sized bowl full. Yeah, it's still pretty rich, and not something you'd eat every day, but a nice change of pace, with a little bite from the cheese, and a creamy texture.
Last edited:
tc fish bum
Meat Mopper
- Oct 23, 2013
- 169
- 13
wimpy69
Smoking Fanatic
perfectsmokebbq
Fire Starter
I don't know anything about acidity or refreshing my pallet (sorry JJ, LOL), but I would vote for collards, all dat long.
flgatorguy87
Fire Starter
- May 12, 2014
- 35
- 14
cats49er
Meat Mopper
Not a fan of either collards or spinach, hence the brown taters.
I suppose in 2 or 3 weeks I could cook up a mess of dandelion greens
bbqwillie
Smoking Fanatic
I love both but with BBQ I gotta go with the collards simmered down with a big ole chunk of smoked bacon. Add a little Tabasco over the final product and it don't get no better.
wimpy69
Smoking Fanatic
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