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Directions:
In a large pot add a heaping tablespoon of bacon fat and 1/2 cup chopped onion. Cook on med until the onions begin to get soft, about 3 minutes.
Add 2 – 2/12 quarts water to the pot, place the smoked bones inside, cover and cook for 35-40 minutes.
Clean the greens by cutting away the larger portion of the stem then roll the greens and chop into 1 or 2 inch pieces. Rinse several times in a large bowl of cold water until the water in the bowl is clear from any “grit” at the bottom.
Place greens in the pot and add 2 tablespoons of cajun or all purpose seasoning (add whatever spices you may like) Stir then cover and cook about 40-45 minutes or until the greens are desired tenderness.
OPTIONAL:(I also add a pinch of baking soda to preserve the vibrant color and a pinch of sugar to cut the bitterness……just a pinch)
These collards are delicious, moist and tender……..I poured off enough of the “pot likka” for the picture so that y’all could actually see the greens!
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