Boiled Collard Greens
Boiled collard greens are a Southern staple built on a simple idea: cook the leaves in very little water so the flavor stays in the pot. A smoked pork neck bone gives the greens depth, while vinegar and cayenne add tang and heat, and each can be changed or dropped. Save the cooking liquid, known as pot likker, and pour it over cornbread.
Instructions
Wash the collard greens well in very slightly soapy water, then rinse them in plain water at least twice, until no grit or soap remains.
Strip the leaves from the stems, or leave the stems on and cut them into pieces under 1 inch (2.5 cm) long. Chop the leaves into bite-sized pieces, folding them lengthwise or widthwise first if that makes cutting easier.
Bring a pot of water to a boil, using only enough to keep the greens off the bottom. Too much water makes the greens watery and bland.
Add the chopped leaves. The greens shrink a little as they cook, so if your pot is small, cook some first and add the rest after a short while.
Add the remaining ingredients: the pork fat or oil, salt, sugar, smoked pork or sausage, black pepper, cayenne, vinegar and onion, using whichever of the optional items you like.
Boil for about 20 minutes, or until the greens are as tender as you want them. Overcooking will not hurt the taste, but the greens will turn mushy.
Make it personal.
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