Collard Greens

Directions

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   Check
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   leaves
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   of fresh greens carefully.
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   Remove pulpy stems and
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   discolored
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   spots
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   on leaves.
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   Wash thoroughly in several changes
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   of
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    water.
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    You can add a little salt to the last water. Place
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    the
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    greens
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    in a colander to drain.
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    Put meat
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    in a large pot with at least 2 quarts of water, bring to a
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    boil.
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    When boiling
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    good, put the greens in the pot.
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    You can cut
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    them
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    up first
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    or
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    you
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    can cut them after they've cooked. Cook
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    on
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    low until done, about 2 hours, but you can hardly
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    cook
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    collards too long.
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    You may have to add a little water
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    as
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    it
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    boils
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    down and it is best to use hot water.
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    I always
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    add about a teaspoon of sugar when they have cooked on low awhile.
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    When
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    cleaning greens, cut out most of the stem. When done, take a sharp kitchen knife and fork to cut them.