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	<title>Comments on: What&#8217;s Cooking? Collards and Venison Kabobs</title>
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		<title>By: Bouncing Back Betty</title>
		<link>http://achingdebts.com/whats-cooking-collards-and-venison-kabobs/comment-page-1/#comment-2804</link>
		<dc:creator>Bouncing Back Betty</dc:creator>
		<pubDate>Wed, 03 Dec 2008 15:15:37 +0000</pubDate>
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		<description>When I lived down your way years ago, collards were a staple in my house.  Like you said, the key is to wash them really well.  Someone told me to wash the collards three times to get all the grit out.  Our local farmers market had them almost year round.  I love them with some cider or malt vinegar sprinkled on them. Collards are hard to find up here in New England unless I go to the ethnic market or the grocery store in the more urban areas.</description>
		<content:encoded><![CDATA[<p>When I lived down your way years ago, collards were a staple in my house.  Like you said, the key is to wash them really well.  Someone told me to wash the collards three times to get all the grit out.  Our local farmers market had them almost year round.  I love them with some cider or malt vinegar sprinkled on them. Collards are hard to find up here in New England unless I go to the ethnic market or the grocery store in the more urban areas.</p>
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