Slamp Me Some Greens

I have been taking every opportunity on my trip to Georgia and North Carolina to consume as much collard greens as possible. They are a staple in southern cooking and are both delicious and nutritious.

While it may take a little time to cook them, collard greens are not difficult to prepare. These huge, dark leafy greens are high in antioxidants and calcium and are available year round but are at their peak flavor from the holidays through March.

To prepare you own batch, start with bunches three time the size of the serving portion you need. Collard greens cook down a lot so it will look like you have way too much when you get them home. Chop them coarsely, discarding the thick stems. In a large heavy pot, heat olive oil or pork fat and add saute for 3-4 minutes. Cover the greens completely with water, add salt and pepper to taste and simmer for 30 minutes to an hour. My grandmother always added a pinch of sugar and I usually do as well. Serve the greens with vinegar, hot sauce or even ketchup. Don't throw out the broth or pot likker as its called. It is delicious as a soup with cornbread.