Collards


2 lbs, washed and cut

Place greens in large (8qt) stock pot with 1/2 Cup water. Drizzle with 2 tsp safflower oil, salt, and pepper. Cook on high heat, stirring often and adding water as needed, for about one hour.




Seasoning greens is highly controversial in the South....some cooks add sugar, some bacon grease, and some like 'em plain. Suffice it to say, I like mine with some seasoning....I'm still experimenting with which ones, so you'll have to email me privately, if you need further instructions :)


In the case of greens, I like mine well done, which means they pass their bright green stage and get darker and softer. There should not be a lot of water in the end, less than the 1/2 cup started out with. It should be full of nutrients and is often drunk by true Southerners. It's name it *pot liquer* Oh, and don't forget the pepper sauce!