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Kickin' Collard Greens
November 12, 2009

Ahhh greens. My favorite are mustards, but they are difficult to find. My cooking background is eclectic. My mother moved to Florida from Japan when she was 28 yrs old. Japanese don't really own ovens so American food and grocery stores were fairly intimidating. Our African-American maid taught her how to cook American food, and by American food I mean traditional Southern soul food. So growing up, I always had a saide of rice and soy sauce with my fried gizzard. I have never wanted to cook greens because my mom makes such excellent greens that I don't think I can compare. I remember my mother telling a bunch of African-American co-workers that she made excellent greens and they handily dismissed this 5 ft tall Japanese woman as delusional. Until they had her greens and then begged her to make them at every work pot-luck. There are some changed I made to this recipe according to my mom's recipe. Firstly, you must add brown sugar. This masks the bitterness of the greens. A splash of apple cider vinegar helps too. You've gotta increase the bacon in this recipe. Please. Three slices? Try 8 or more. Cook for a few hours. The longer, the better, but make sure your bacon doesn't start disintegrating. Cook the onion and garlic in the bacon grease and nix the oil. Bacon grease makes everything taste better. And lastly, the weird secret from Mom: These can be made in a rice cooker without the inner rice container. it will boil the broth and then keep it simmeri

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