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Recipe : Entry # 7871
Patricia DuBose
(251) 246-3650
Recipe Title
Grandmama's Collards
Recipe Theme
April: Greens
Side Dishes
Clarke-Washington EMC
½ pound smoked pork shank or a ½ pound piece of smoked slab bacon
Large dishpan full of collards
Pinch of baking soda
1 to 1 ½ tablespoons sugar
½ to 1 teaspoon salt (to taste)
Place smoked pork shank or slab of smoked bacon in a large cast iron pot or Dutch oven with 2 quarts water. Bring to a boil and simmer uncovered while you prepare the greens. Wash the greens thoroughly, leaf by leaf. Strip out large ribs and discard; twist the greens into smaller pieces. Drop the greens into the boiling water and smoked pork. Keep punching down until all the greens are added. When they boil up well, add a pinch of baking soda about the size of a pea, and stir well. Add the sugar. Cook slowly, uncovered, at least an hour, stirring and tasting often. (Don’t end with too much water.)

After cooking an hour, and when greens are tender, add salt. Continue simmering and stirring, uncovered, a few more minutes until the taste is even throughout. (Adding salt too early may result in poorly flavored greens. You need time to see how much salt the smoked meat adds to the greens. The hard work of growing and cleaning the vegetable could be wasted, and what a disappointment that would be to hungry families!)

To serve, lift tender greens out of the pot liquor into a serving bowl. Slice through greens to chop evenly. Slice the boiled pork and place on top of the greens. Serve with fresh-baked cornbread and homemade pepper sauce on the side.