Are you intimidated by collards with their giant, leathery leaves and thick stalks? Did you grow up thinking that “greens” meant a serving of iceberg lettuce? Welcome to the South— it’s time to give collards a try! Eating collards was how poor people survived the Great Depression, because collards will grow almost anywhere under almost any conditions and are very nourishing. Collards are an excellent source of calcium! Their thick and chewy texture means they may require a bit longer cooking time, but it also means that they won’t fall apart or get mushy like other greens can. Pork is often used for flavoring collards and balancing their slightly bitter taste. Serve with corn bread or corn muffins to soak up any pot liquor!

Collards (Traditional method)

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