For cooks below the mason/dixon...?!

How many pounds of collard do you have? I'd use at least 4 - 6 slices to the pound and you will need some liquid, preferably low fat chicken broth. Then simmer your collard for about an hour or until tender.

That is one thing I have never made and don't plan on ever making it...And I live in the south...LOL

But this is how it is done.........

The traditional way to cook greens is to boil or simmer slowly with a piece of salt pork or ham hock for a long time (this tempers their tough texture and smooths out their bitter flavor) until they are very soft...I guess you could use bacon... Typically, greens are served with freshly baked corn bread to dip into the pot-likker. Pot likker is the highly concentrated, vitamin-filled broth that results from the long boil of the greens. It is, in other words, the "liquor" left in the pot.....LOL


Hope you enjoy..........