5 hrs 20 mins
Oh, I grew up watching my Nanny and Momma cooking collards..... Watching them I knew cooking was an art. Nothing is exact but almost perfect in the end........
My Private Note
- 1Boil water with salt and a meaty ham hock.
- 2Use about 2 bunches of collards.
- 3Cut the ends up to the leafy ends.
- 4Wash with cold water (each leaf both sides) Take the stem and leaf and rip the stem off from the middle of the leaf.
- 5Lay several together and roll, start cutting down the leaves.
- 6Put several handful of the collards in water continue to add until all in pot.
- 7Cover and let it simmer for several hours.
- 8Check and add water when needed.
- 9Also, season when needed during the cooking process.
- 10Sometimes I will put chopped onions,turnips or a small bunch of mustard greens, turnip greens or spinach to add a differnt taste.
- 11"Orto clean out my fridge.
- 12"It's hard to mess up collards.
- 13Oh and the taste is wonderful.
- 14Foot Note: I forgot about the pecan. They say it takes the smell away.
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Nutritional Facts for Collards Southern Style
Serving Size: 1 (474 g)
Servings Per Recipe: 2
- Amount Per Serving
- % Daily Value
- Calories 0.0
- Calories from Fat 0
- Total Fat 0.0 g
- Saturated Fat 0.0 g
- Cholesterol 0.0 mg
- Sodium 47.4 mg
- Total Carbohydrate 0.0 g
- Dietary Fiber 0.0 g
- Sugars 0.0 g
- Protein 0.0 g