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Whether you pick up some collard greens at the produce counter or at a roadside farm stand, you're gonna be in for a really fresh-tasting side dish!
What You'll Need
- 1 bunch collard greens, stems removed and coarsely chopped (about 2 pounds total)
- 1 piece (2 ounces) salt pork
- 1 tablespoon sugar
- 1 1/2 teaspoons salt
What to Do
- In a large pot, combine all the ingredients over medium-high heat.
- Add just enough water to cover.
- Bring to a boil, then cover and cook for 11/2 to 2 hours, or until tender, stirring occasionally.
Here's a little tip I learned that'll help reduce the odor when cooking collards: In a second large pot, boil 8 cups water with 1/2 cup white vinegar. Keep the 2 pots boiling at the same time to offset each others' odor. (I've heard that doing that keeps the flies away, too!)
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