Holding collard greens

C

chachahut

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• Mar 20, 2011

• #1

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.

 

N

nitelightboy

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• Mar 20, 2011

• #2

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.

 

C

chachahut

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• Mar 21, 2011

• #3

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.

 

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nitelightboy

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• Mar 21, 2011

• #4

Anytime.