Well its another one of those days that focuses on one food. Well today is not only a food but a way of living It is the day to celebrate southern cooking. One thing that my mother in law loved to cook was her collard greens So that is what I am sharing with you today
1 pound collard greens
About 4 smoked neck bones, depending on size
⅛ to ¼ teaspoon ground cayenne pepper
⅛ to ¼ teaspoon salt
⅛ to ¼ teaspoon seasoning salt
In a medium saucepan, cover neck bones with about 2 cups of water. Cook until tender. Remove the main stem of the greens. Slice diagonally into 1/2 inch wide slices. Wash greens in at least two changes of water. Drain was much water from the washed greens as possible. Place greens in saucepan with neck bones. Cover with lid and cook until wilted, about 5 minutes. Stir and add the seasonings. Continue to cook until greens reach the desired degree of doneness.
⅛ to ¼ teaspoon seasoning salt
In a medium saucepan, cover neck bones with about 2 cups of water. Cook until tender. Remove the main stem of the greens. Slice diagonally into 1/2 inch wide slices. Wash greens in at least two changes of water. Drain was much water from the washed greens as possible. Place greens in saucepan with neck bones. Cover with lid and cook until wilted, about 5 minutes. Stir and add the seasonings. Continue to cook until greens reach the desired degree of doneness.
**Southerners will sometimes add condiments to their greens. Chopped onions, chow chow (pronounced "cha cha" by Southerners), and hot pepper vinegar are common addition to greens. These are usually added at the table.
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