Preparation / Directions:
TO PREPARE: Get out a cutting board, a heavy duty knife such as a French Chef Knife, a large colander or pot to put the trimmed collards in and a large trash can for stalks and stems.
Sit down to do the following:
Place bunch of collard greens on cutting board and with knife, cut across the root ends/stalks of the collards (up to where the leaf starts). Discard stalk ends.
One leaf at a time, take each leaf of collard green and strip out the stem and pull away the leaf part. Discard the stem part. Place leaf in colander or pot.
When finished, take greens to clean sink and place in sink. Cover greens with cold water and allow to soak a few minutes. Dissolve 1 or 2 Tablespoons table salt in the water and stir in good. (Aunt Mary Lee says any little bugs will die in the salt water and drop off.)
Drain and remove collards from sink. Repeat washing collards through at least 2 more sinks full of plain cold water.
In large pot or Dutch oven for which you have a lid, fry bacon until crisp. Remove cooked bacon, crumble and set aside. Leave drippings in the pot.
Add well drained collard greens to hot pot with drippings in it. Stir constantly and "fry" the collards for a few minutes, wilting them down good.
Add about 1 cup water plus 1 teaspoon salt and 2 or 3 Tablespoons granulated sugar and 1 chicken or ham bouillon cube (optional). Reduce heat and cover. Cook until tender. Depending on the tenderness of the collard greens, some collard greens will be "done" in 15 minutes. Taste and adjust seasoning as needed.
When greens are tender and ready to serve, take 2 sharp knives and chop the collards finely using a scissors motion.
Sprinkle with crumbled bacon.
Serve hot with mild Pepper Sauce or with Apple Cider Vinegar.
Nita Holleman, 2002