Page 47 - Robeson Living Winter 2021
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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.




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