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Southern Collard Greens
January 03, 2003

I only cook Collards once a year - on New Year's Day - so I've never had a favorite recipe .... well, I do now! Salt Pork (or Fat Back) can be used to season the greens but after simmering for two hours what ever meat you use will be falling to pieces so I recommend using ham hocks which have less fat. I didn't have any red pepper flakes on hand so I used some southwest seasoning which contained cayenne. I wasn't sure about adding the vegetable oil at the end but I don't think the final product would have been as good if I hadn't. Edit: I just wanted to add a new trick I learned this year. I like to trim the thickest parts of stems out of my greens so they are good and tender. In the past I have spent time cutting the stems out of each leaf. The trick is to make a circle with the thumb and first finger of one hand and starting with the stem end pull the green leaf through the circle with the other hand. Don't pinch, keep the circle loose. The leaf peels right off the stem. Then, instead of chopping the greens, roll a few leaves together loosely and cut them with cooking shears. Saved me several minutes this year.

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