I'm new to this forum and have learned a great deal in the past few days. I've got an upcoming reception to do and collard greens are one of the four sides. Does anyone have an idea on the quanity of collards I would need?
LOTS and LOTS, and LOTS!!!!!!!
(Just had to try to be a bit funny :oops:)
I use a 12 qt pan with a boat load of raw greens to get a few good helpings at the end.
This will need some one with Southern Restarant experience to give good yield and portioning advice.
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