Collards, Basic Approach

First of all, never pick collards that have any yellow spots; once they get the spots, the leaves are really tough and never cook up tender.

Chop up 1/2 pound of bacon ends or salt pork and saute. Cut out the stems from the collards, chop the leaves up medium coarse, and boil for about an hour with a chopped onion and a half cup or so of apple cider or juice and a Tb of chopped dried red peppers and the pork. And, of course, some kosher salt and pepper to taste. Drain and serve. Reserved liquid is called "pot likker" and theoretically yummy, but it doesn't appeal much to me, except it makes a good stock. (er, this is for about three bunches of collards)

Adapted from: Jeff Frane via rec.food.cooking on Jan 6, 1999.