Collards, Bill Neal
- 7 cups water
- 1 1/2 t salt
- 1/8 to 1/4 t dried red pepper flakes
- 2 oz pork side meat (diced) or ham hock or couple slices of bacon
- 1/2 c chopped onion
- 4 T bacon fat (I don't do this)
- 1 t sugar
- 2 1/2 lbs collards (center stem removed and roughly chop or slice - crosswise
Directions
Bring water and seasonings to boil over high heat and boil for 20 min. During this time, wash greens well (at least twice) and prepare as above.
Add greens to pot, cover tightly and bring back to the boil. Uncover, stir down the leaves, and reduce heat to a simmer. Cook about 1 hour. Remove greens from pot, reserving the potlikker it wanted to use later.
We put balsamic vinegar over greens or you can garnish with bacon bits, hard boiled eggs, sliced green onions or chopped fresh cayenne.
Recommend large stockpot with lid.
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