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chachahut
03-20-2011, 03:21 PM
Quick question:

If you serve collard greens, how do you hold them throughout the day? I use a heated holding unit for my hot sides, but have heard collards can start reeking over time.

Any advice would be greatly appreciated.

nitelightboy
03-20-2011, 07:47 PM
Have you thought about only keeping a small batch hot? Maybe enough for 15-20 servings. Leave those in the warmer and refrigerate the rest. Heat up another batch in the oven as you get low....I believe that's how the place my wife works holds theirs.

chachahut
03-21-2011, 09:32 AM
I'm thinking that might just be the way to go - like how we do our beans. We make up 40# batches & baked off 5# at a time for the holding unit.

thanks.

nitelightboy
03-21-2011, 09:37 AM
Anytime.