If you have ever spent any time down South you have probably had or at least been offered collard greens. They are a leafy green that are usually cooked with some kind of salted meat and are served as a side dish, although I have had them as a meal with some good cornbread. They are best when they are made a day ahead and let the flavors meld together then warm them up and serve them. I love them with my cheddar-jalpeno cornbread but any cornbread to sop up the "pot licker" is delicious. Collards are a good source of fiber, beta carotene, and vitamins A, B, and C. If you are using fresh greens, make sure you wash them and rinse them several times. Nothing worse than gritty, sandy greens. Take for or five leaves and roll them up and cut them in about 1/2" wide strips. Try to find the small tender leaves instead of the big coarse ones. You can use bacon, ham, salt pork, or ham hocks to cook with them.

SOUTHERN STYLE COLLARD GREENS

2 large smoked ham hocks
1 pound salt pork or bacon strips
4 quarts water
1 large onion, chopped
2 garlic cloves, minced
1/2 cup malt vinegar
3 tbsp sugar
1 tbsp red pepper
4 pounds of collard greens, carefully washd and cut into strips

In a heavy stockpot, place ham hocks and salt pork/bacon srips in water. Bring to a boil, lower heat and simmer low, covered for 2 1/2-3 hours, or until meat is falling off the ham hock bones. Remove meat and set aside to cool.

Add onion, garlic, vinegar, sugar and red pepper to liquid in pot. Simmer for 20-30 minutes. Add the greens which have been rolled and cut in strips. You probably won't be able to get them all in at first but they will cook down and then add more till you have them all in the pot.

Pick the meat off the bones of the hocks and cut into small pieces. After about 30 minutes return meat to the pot. Cook the meat and greens covered for an additional 2-3 hours or until greens are tender. Add water if needed.

Like I said, save the liquid called "pot licker" to drink like soup thye next day or put it over some good cornbread for a goiod snack. This is really a good side with ribs or barbecued chicken.

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