Free your mind from the thought of that clichéd pot of collards cooked all day on the back of the stove. Although such a pot, stewed with ham hocks and served with plenty of pepper vinegar, is welcome on a cool day, it’s not always an option (because of the cooking time) nor should it be (because using meat might mean adding too much fat).
There’s more than one way to cook a collard.
“I make greens for the farm every day,” says Jamie DeMent, who cooks for 10-15 people a day on Coon Rock Farm in Hillsborough, North Carolina. “And this method is how I get them to eat it. They aren’t cooked forever and they are highly flavorable, and really good for you. We cook a big batch at the beginning of the week, and we use it all week, either warmed up or used as stuffing for something like baked chicken. Greens are a staple in our household.”
from Jamie DeMent of Coon Rock Farm, Hillsborough, NC
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