Posted: Jun 14, 2008 9:32 pm
because i make them using the gay french technique
they are not your granny's collards
make chiffonade of collards - and make sure you remove the thick, woody center rib!
blanche in boiling water that has been salted and acidulated - with vinegar or lemon juice.
take out, sit them in a bowl
make pot likker (i chop a few strips of bacon and sweat onions in that, salt, pepper, white wine, maple syrup, butter, water, let it bubble a bit), dump in greens, add water to cover. cook like crazy on a simmer til they are soft.
sometimes, i slice up an onion (vidalia) that i've smoked over hickory chips. i don't like using a ham hock because it kind of freaks me out to play with it. i love the taste, but bacon is pretty much as close as i get... when other people cook w/ ham hocks, i'm all for it. i just don't like messing with that particular piece o the pig