Page 53 - Harnett Life Winter 2022

the stove for hours, seasoned with a ham hock as your After you remove the stems, you can just roll your col-
grandmother kept a watchful eye on the pot. I didn’t re- lard leaf into a pencil shape and slice all the way down
ally appreciate the aroma as much when I was a child about ¼ inch sections.
because it was just a bad odor. Now I have a great respect
and appreciation for the smell of collards cooking. Next you must find a pot big enough to hold your col-
lards. Remember they shrink a lot, but you need a big pot
I remember as a child my mother, Sarah Parker would tell with a lid. I prefer a Dutch oven. I like to season my pot
daddy Joseph that there was a cup of “pot liquor” waiting with some bacon grease before adding anything. Next
for him. I always found it odd that mama was offering if you are using ham hock as your seasoning you need
daddy liquor as there certainly wasn’t any alcohol found to wash it really well. Put it in your pot and cover with
in our home! As I became older I realized that it was just enough water so that it is fully submerged. Cook over
the liquid with all the seasonings after the collards were medium heat for about 45 minutes. Once your ham hock
cooked. Daddy sure enjoyed drinking that “liquor” after is tender add your greens and about 5 additional cups
he loaded it down with lots of pepper. of water or enough to barely cover the greens. This will
become your pot liquor. Add the remaining ingredients
Collards have been underappreciated when it comes to to the pot and cook while covered for at least 2 hours or
their own National Day! It took until December 2020 for until completely tender. Most of the water should have
this vegetable to finally get the recognition it deserves! evaporated by this point.
The first ever Collard Week was December 14-17, 2020,
and was a virtual event hosted by The Heirloom Collard After the collards have cooled you can drain your pot
Project and Culinary Breeding Network. They explored liquor off. Some people choose at this point to put the
the history, culture, cultivation, diversity, culinary possi- collards in an iron skillet seasoned with bacon grease for
bilities and seed saving techniques of collard greens. You just a few minutes to add additional flavor. Chop up some
can view the videos at foodtank.com. of your ham hock and add to the collards

When it comes to cooking collards, your outcome de- Don’t let the cooking process intimidate you. It takes a
pends a lot on the preparation. Collards are a little dif- little time, but it’s well worth the effort!
ficult to wash so that you remove all the sand from the
leaves. It takes a couple of washings in your sink to make Ingredients
sure you remove all the sand. You just keep washing them • 6 small bunches collard greens
until you no longer feel any grit in the bottom of the sink. • 1 or 2 smoked ham hocks or smoked turkey legs
Whatever you do….DO NOT…. I repeat DO NOT put • 2 tbsp granulated sugar
them in the washing machine to wash them. I’m not sure • 1 tbsp bacon grease
where I heard it or read it as it was before the internet • 1 tbsp seasoned salt
By Jane Parker Myers
days was at your fingertips, but I actually put collards in • 2 tsp Worcestershire sauce
my washing machine to wash them. My daddy could look • 2 tsp apple cider vinegar
at you without laughing and tell you something that was • 1 tsp crushed red pepper flakes you can go down on
farfetched but kind of believable. It may have been that this to 1/2 teaspoon if you like less heat.
daddy said, “Baby, just put them in the washing machine • 1/4 tsp garlic powder
and they will be clean.” However, my son complained for • 1/4 tsp paprika
at least a month about tiny pieces of collards being stuck • 1/4 cup finely chopped onion
in his underwear! So just don’t!
Add the remaining ingredients to the pot and cook while
After your collards are washed you can remove the stems covered for at least 2 hours or until completely tender.
or leave them. It’s just a matter of choice. If you choose Most water should have evaporated by this point just
to remove the stems, fold the collard leaf in half and then having enough to barely cover the greens.
you can easily cut away the stem.

Harnett Life ~ Winter 2022 Harnett Life ~ Winter 2022 Page 53