Collard Greens

1. 1

   Check leaves of collards carefully; remove pulpy stems and discolored spots on leaves. Wash leaves thoroughly; drain well and chop. Combine collards, water and salt in a Dutch oven. Bring to a boil; reduce heat to low. Simmer, uncovered, for 25 minutes or until tender. Drain well. Saute salt pork in a skillet until golden brown; do not drain. Add collards, stirring lightly. Cook over low heat 5 minutes. Yields 6 to 8 servings.

No additional tips available.