| The first time in my marriage that I whipped up a mess | | | | carotene. |
| of collard greens, my new husband was aghast. | | | | You can store collards, unwashed, in a ventilated |
| "What is that stuff?" he said, clearly dismayed at both | | | | plastic bag in the crisper drawer of your fridge. They |
| the appearance and the smell of the collards as they | | | | will be good there for up to 6 days. The sooner you |
| cooked on the stove. | | | | cook and eat them, though, the less bitter they will |
| That's when I learned that collards were yet one more | | | | taste. |
| southern food staple that had not yet penetrated | | | | A common way of cooking collard greens is with ham |
| Yankeeland, or at least certain parts of it. Once again | | | | hocks. Here's a collard greens recipe along that line: |
| the respective cultures of this southern gal and her | | | | |
| northern-born husband collided in the kitchen. | | | | Ingredients |
| That was 20-some years ago, and he has come | | | | 1 big bunch collard greens |
| around. Collard greens admittedly are an acquired | | | | 1 onion |
| taste, but I'm proud to say that my nearest and | | | | 1/2 cup cider vinegarsaltground black pepper |
| dearest is among the most enthusiastic of converts. | | | | 2 large ham hocks |
| People in the South often eat collard greens the way | | | | 1/2 cup water |
| people in the North eat cabbage--that is, quite often, | | | | Directions |
| and most frequently as a winter-time dish. Cabbage | | | | 1. Wash the collard greens thoroughly to remove all grit |
| and collards are closely related, but their flavors are | | | | and traces of dirt. Use a knife to cut the leaves from |
| rather different. | | | | the stems if the stems are very thick, and discard the |
| One southern tradition that I maintain in my home is | | | | stems. Otherwise, just cook the stems with the leaves. |
| that of cooking and eating collards on New Year's | | | | 2. Chop onion and sautee with a small amount of |
| Day, accompanied by black-eyed peas and corn | | | | cooking oil in a large pot. Add ham hocks and allow |
| bread. This is supposed to ensure wealth in the new | | | | them to cook for about 5 minutes. |
| year. (Some people, though, substitute turnip greens for | | | | 3. While ham hocks are cooking, mix water, a |
| the collards; the idea is the same--the greens | | | | teaspoon of salt and 2 teaspoons of black pepper |
| represent folding money and the peas represent | | | | together in a bowl or measuring cup. Pour into the pot. |
| coins.) | | | | 4. Add collard greens a fistful at a time, stirring well |
| You should only use firm collard leaves, darkish green | | | | each time. |
| in color, for cooking. Be forewarned that the leaves | | | | 5. After all the collards have been added to the pot, stir |
| are quite tough and require a good deal of cooking to | | | | until the greens look wilted. Then, turn heat to low, |
| render edible. | | | | cover the pot with a lid, and allow to cook for |
| An interesting side note to this is that cooked collard | | | | approximately 2 hours, stirring occasionally. |
| greens have greater nutritional value than raw collards. | | | | 6. Remove from heat and serve. |
| This is because cooking breaks down the tough cell | | | | Tip: The broth left in the pot from cooking collards is |
| walls that would otherwise prevent the nutritional | | | | called pot liquor or pot likker in the South, and is highly |
| substances in collards from being released. Significant | | | | nutritious. Don't waste it! Add it to other dishes, or just |
| nutrients in collards include vitamin C, calcium and beta | | | | sop it up with corn bread. Delicious! |