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Take the collard greens and separate the leaves
(if fresh) . Now rinse each leaf individually
under cold running water. After you rinse the
collard greens thoroughly, stack several leaves on
top of each other. Roll these leaves together.
Then slice the leaves into thin strips using a
cutting board and large knife. Rolling them
together speeds up the process as you are slicking
through several leaves at once.
Next, add your collard greens to the pot. Since
this is a lot of collards, you will need to add
them until the pot is full. Then allow them to
wilt as they cook - then add more. Add you salt,
cover and cook for thirty minutes on medium heat.
Stir every few minutes to distribute the smoked
meat taste evenly. Taste to confirm they are the
tenderness you prefer. Serve with your favorite
meat dish such as chitterlings. Eat the ham hocks
or neck bones right along with the collards.
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If you used frozen collards, simply pour them -
frozen - right from the package to the pot.
If you use smoked neck bones, they usually don't
take as long to cook as ham hocks.
People in my neck of the woods usually sprinkle
lots of hot sauce on their collards. I like them
that way. Give it a try.
Since this is a large pot full, just save the
extras in the refrigerator. They should keep for a
long time and actually get better as the juices
settle in.
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