Southern Collards are a favorite. If you grow collard greens you know what I mean. They just keep replenishing themselves, that is if you're just taking off the leaves and not cutting down the stalk. They can be intimidating to some people if you've never tried them. Collards definitely have a particular taste; they are a tough, full-bodied green leaf, with a hint of bitterness. So when making collards, a key to success is patience for the time it takes to mature on the stove. I got the bulk of this recipe from my friend 'Diggy,' an afficionado in the kitchen. We've shared cooking techniques over the years. One thing he taught me is to have patience when browning meat and not to put too many in the pot together. Well here's the recipe...
Goodies for cookin'
I made a double batch today, so you could probably cut it in half.
4 cloves garlic
1 large onion
circle of hot sauce
2 hot peppers, jalepenos or red pepper flakes
1/2 lb bacon or midlins' * or bacon fat or
4 pork neck bones
( I prefer these to hamhocks because they have more meat)
2 bunches of collards
2 med tomatoes or small can of tomatoes
(I used 1 cup left over tomato sauce)
1 tsp cumin
1 tsp pepper
3 small chicken boullion
1 tsp salt
1/4 cup vinegar
Cook bacon (brown pork meat of choice). Add garlic, onions, peppers. Add water to cover all contents. Start cutting the collards and put em' in. Add tomatoes, boullion, pepper, cumin. Cover and simmer away. When it's almost done taste and add salt if more is desired. Add vinegar. This is done last because the flavor evaporates quickly.
*(pork from the stomach region it's basically uncured/unsmoked bacon)
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