Collard Recipes

This recipe comes from Central Florida, and should be fairly authentic!!!

This is a rather thick stew-like soup whose flavor improves upon "aging"... Onions tend to get too strong flavored in this soup but some families swear by them,tomatoes and carrots, too!

Availablity: year round, especially summer and fall. What to look for: Crsip, green leaves without blemishes or discoloration. Uses: As a vegetable accompaniment, especially good with ham or pork chops. Amount: One pound serves two. "Beet greens, kale, turnip and mustard greens may all be cooked in the same fashion as collards. In fact, these greens often taste better in combination, cooked with a ham bone. If the stems are thick, remove them and cook them seperately." "It's fine to cook other greens by this method, although the cooking time may need adjusting."

"Save a ham bone (with a little meat clinging to it) to make this. The greens can vary according to what is available, but there should be a good proportion of collards. Southerners would serve in soup plates with hot corn bread to mop up what they call the pot liquor."