I love collards. My friends and family tell me I cook the best they've ever eaten. I got that from my grandmother. One thing I've added to the preparation sorta goes with the best collards have been hit by frost. I don't wait for the frost; instead, I clean them really good, cut them into big chunks, bag them in one of those 2.5 gallon freezer bags, squish all the air out of the bag, and freeze them overnight. They have to be defrosted the next day, or they'll turn to mush. Why freeze them? It's science. Collards have a thick, sturdy cell wall, and the freezing tenderizes them. The cooking takes less time, and that means your house doesn't get so smelly. Long-cooked collards stink. If you can find it, either a good ham hock or hog jowl cooked with the greens is great. Now, I can cook traditional Southern foods; however, never greasy in my house. That's an urban legend about greasy traditional southern food. Southerners cooked with pork because most families raised a hog or two, and that pork in veggies was the main meat protein source. 'Nuff said! Good eating folks.
Indy Week • 201 W. Main St., Suite 101, Durham, NC 27701 • phone 919-286-1972 • fax 919-286-4274
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