True Southern Collard Greens

My father is from North Carolina, and this is the true TRADITIONAL way to cook some greens, You may substitute the PORK for SMOKED TURKEY.

• Ready In: 2 hrs
• Serves: 6-8

Ingredients

• 3 -4  bunches  collard greens
• 1⁄2 cup water
• 1 (8 ounce) package salt pork or 6  large  smoked turkey necks
• 6  garlic cloves
• 4 (1 g) packets Splenda sugar substitute or 1  tablespoon sugar
• 1  tablespoon crushed red pepper flakes
• 1  tablespoon kosher salt (IF USING SMOKED TURKEY)
• 1  tablespoon onion powder
• 1  tablespoon garlic powder
• 1  teaspoon black pepper

Directions

1. Since Collard Greens are VERY SANDY you must cut of the ends and rinse 3-4 TIMES.
2. Stack leaves on top of each other about 15 roll up then cut.
3. Cut up salt pork into strips and fry in a pan -- Do not add any OIL or GREASE it will make it's own.
4. If your using the smoked turkey, just add to the pot with 1/2 cup of water.
5. Smash garlic with knife (do not chop up).
6. Add water, red pepper, smashed garlic, onion & garlic powder and black pepper (add the SALT if your using the smoked turkey & add the smoked turkey) to large pot; bring to a boil.
7. Add collard greens to pot (water level should be very low--DON'T ADD ANY MORE!).
8. Bring back to a boil add salt pork and the grease it made into the pot.
9. BE CAREFUL OIL WILL POP WHEN IT HITS THE WATER.
10. Stir & cover and bring to very low heat.
11. Cook greens for about 1 hour stirring occasionally, then add sugar/Splenda.
12. Cook for another 30 minutes stirring occasionally.
13. Now you have TRUE Southern Collard Greens.