For healthier recipe, substitute smoked turkey wings for salt pork.
Cut off and discard tough stems and discolored leaves.
Wash thoroughly.
Combine pork and water in heavy pot; bring to a boil and cook 15 to 30 minutes.
Add collards; cover and cook at low boil for 1 1/2 hours.
Add potatoes and cook 30 minutes or until potatoes are tender.
ith some spices from the recipe and 3 to 4 cups
ver hickory.
For the collards:
In a heavy pot
Wash collards well in several waters.
Remove tough stalks. Put summer collards in with meat, according to their tenderness. Winter collards are put in after meat is tender.
Cook until done. Peeled potatoes or unpeeled \"new\" potatoes and corn meal dumplings may be added about 30 minutes before collards are done. When done, take up potatoes and dumplings.
Lift collards out of pot liquor.
Drain collards.
Put in bowl and chop with hand chopper or knives until they are cut through well.
Drain again.
Put water, salt and salt pork in a large cooking pot (10 to 12-quart size).
Boil for 1 to 1 1/2 hours.
Fry out fatback and add to pot, reserving cracklings.
Prepare collards by stripping large leaves from stalk.
Wash leaves thoroughly and add to pot of prepared boiling water. Turn heat down to medium and cook until collards are tender.
Cooking time may vary for summer collards (3 hours) to winter collards (2 hours).
You need a pot large enough for collards and ham.
Put about 1/2 full of water.
Cook for 2 1/2 hours or until tender, then place potatoes in pot and cook for 30 minutes.
Drain and cut up collards.
You may use some bacon drippings on the collards.
Wash salt pork and place in a big pot with about 6 to 8 cups of water.
Boil gently, covered, for about 1/2 hour.
Pick and prepare collards for cooking.
Discard tough outer leaves and stems. Tear washed collard leaves and put in pot with pork. Cook collards for about 1 1/2 hours or until tender. Add salt and pepper near end of cooking time.
At serving time, drain the greens and chop coarsely.
Put the chunks of pork on the platter or in the dish with them. Be sure to serve with pepper sauce. Also serve with cornbread.
Cut off and discard tough stems and discolored leaves from collards.
Wash greens thoroughly.
Combine ham hock and water in Dutch oven; bring to a boil and cook 15 to 30 minutes.
Add collards; cover and cook at low boil for 1 1/2 hours.
Season to taste with salt.
Let meat boil until tender.
Add collards to this meat and broth.
After collards have boiled and gone down, put lard, if you like, sugar and salt.
In a large skillet, saute chicken in small amount of oil.
When lightly browned, remove and cut up into small pieces; set aside. In pan drippings, saute onion and cut up collards (raw) for a few minutes.
Add 1 to 2 cups water and other ingredients.
Place chicken back on top and cover.
Let it simmer until all is tender; add more water if needed.
Use as much collards as you desire.
Wash and strip heavy stems from collards.
Slice fatback meat; soak in cold water for 1 hour.
Pat meat dry.
Fry in heavy pot or frying pan until all grease is fried out.
Place grease and fatback in large pot.
Add small amount of water.
Add sugar.
Cut collards up.
Drop drippings wet in hot grease.
Stir; cover and cook for about 45 minutes, or until tender.
Add salt when almost done.
Cook the ham until tender, then put the collards and potatoes with the ham and cook for another 30 to 60 minutes.
Drain and cut up collards.
Wash collards in cold water until clean.
Roll the leaves in a tight roll and cut across the roll in 2-inch widths.
ender, about 2 minutes. Add collards or kale and broth. Cover
Heat bacon fat, vinegar and seasonings until very hot.
Add drained collards.
Heat through.
Turn into serving bowl.
Garnish with onion ring slices.
Can easily be doubled.
Great with Hopping John!
Cook the chopped collard greens in some water in a pot on your stovetop for about 15 minutes or until heated through.
Drain out some of the water, leaving about 1/2 cup.
Add the Old Bay seasoning, salt and pepper to taste, and yogurt.
Mix through. If mixture is watery, mix 1 teaspoons cornstarch with 1 teaspoons water, add to collards and cook until sauce is thickened.
Clean
collards very well.
After cooking a ham, reserve the juice
or cook 3 ham hocks until tender.
Place cleaned and chopped
greens in juices from meat.
Cook greens until tender, about 1
1/2
hours under slow flame.
Add salt, pepper and red pepper.
Wash collards.
Remove any tough stems.
Cut in small strips. Place in large saucepan in pressure cooker.
Add remaining ingredients, cover and cook until tender.
Cook meat and pepper up.
Salt to taste.
Wash collards, cut out large stalks.
Check each leaf for worms.
Cook until tender. Take up.
Drain and skim grease off top of water cooked in and chop up real fine.
Serve with meat and corn bread.
Make Rich Tea Biscuit dough, adding more milk to make a drop biscuit dough. Spread the dough 1/2 inch deep in an oblong 9 x 12-inch baking dish. Peel and pare apples; cut in eighths. Press apple slices into top of dough very close together. (It won't hurt if more than a layer thick.) Dot with butter or oleo. Mix cinnamon and sugar together.
Sprinkle over apples. Bake at 350\u00b0 for 30 minutes or until done. Serve warm or cold with Lemon Sauce (recipe follows).