Old Fashioned Southern Collard Greens.

Collard greens and corn bread were served for dinner at least a couple of days each week from October through May.  

    When I was growing up I prayed for something different for dinner.
Now I crave them.  Once upon a time it was very difficult to get fresh collards at some grocery stores in major US cities. 

      They are becoming more readily available, if you’re willing to go to the right neighborhood.

3 to 5 pounds of fresh collards
4 to 6 thick slices of salted pork
½ teaspoon of Morton’s Nature’s Seasoning
1 pod red pepper.

         Use less if you don’t like hot food 4 tbsp vegetable oil Carefully wash greens to remove dirt and other debris.  Remove about 1/3 of the stem from each leaf, beginning at base of leaf.

        Wash another three times.  Roll green leaves the long way into a tight roll, and slice the roll into 1/4 to 1/2 inch strips.  Drain.  Put salt pork in large pot, add 3 cups of warm water. 

     Cover and boil 12-15 minutes.  Remove the meat and blot dry on paper towel. Discard the water. 

    Put 4 tablespoons vegetable oil in skillet.  On medium heat fry the salt pork until crispy.

    Pour the salt port and drippings into the large pot, lower the flame,

add

  1/2 cup water and washed and drained greens.  Cover and let simmer for 8 minutes. 

    Turn the greens so that they are all coated.  If all did not initially fit into the pot, add the remainder.  Cover and bring to boil, and continue to cook for another 5 minutes. 

     Stir.  Check the water level; add another 1/2 cup warm water if necessary to maintain the water level.  Add Nature’s Seasoning and red pepper.  Salt to taste.  Return cover and continue cooking until greens reach desired tenderness (about 40 minutes). (Optional) When greens are almost to desired tenderness add 10-15 pods of whole fresh or frozen okra.  Add a pinch of salt after 3 minutes of cooking.  Do not crush okra, as pods should remain intact. Serves 6 people with big appetites.