I could live on collard greens and corn bread! I like collard greens better than turnip greens because I think collards are sweeter. When I make my corn bread and greens bowl (crumbled-up buttermilk corn bread covered with collard greens and a little juice), I add a little hot pepper just for fun. In the South, collard juice, or the cooking liquid that accumulates, is often called pot likker. My daddy always planted a big collard patch every spring, not only for the family but also to share with friends. Through the years, friends knew the patch was just out back of the barn and they were free to drive in and help themselves.
Recipe information
Yield
serves 6
Ingredients
Preparation
Step 1
Prepare the collards for cooking by cutting the large stems from the center of the leaves. Wash the leaves thoroughly. If the collards are homegrown, soak the leaves briefly in a salt-water brine made by adding 1/2 cup salt to enough water to cover the leaves. Rinse well to rid the leaves of any insects. Stack and roll the leaves and cut them crosswise into 1-inch strips.
Step 2
Put 2 inches of water in a saucepan large enough to hold the raw collards (the leaves can be pushed down tightly and will wilt to about one-quarter volume as they cook). Add the ham hock or pork and bring the water to a boil. Add the collards and toss with tongs until the water returns to a boil and the leaves wilt down into the pan. Reduce the heat, cover, and simmer over low heat for 1 hour, or until tender. Stir occasionally, checking to be sure there is enough liquid to prevent scorching. Taste the liquid and add salt if needed. Serve with Buttermilk Cornbread (page 154).
From Gwen
Step 3
I cook and freeze these for Trisha every summer.
