Begin by making a stock – In a large pot, put 4 cups of water, 2 sliced pieces of raw bacon, 10 shakes of hot sauce, 2 bouillon cubes, and 1 tsp of seasoned salt.
(I never heard of Lawry’s until I went to Clemson, South Carolina. The South Carolinian’s call it “Red Salt.” I had NOO idea what they were talking about, but once I tried it, I loved it! This “Red Salt” seemed perfect to use in this southern dish.)
Bring the stock to a boil, then add sliced collards.
To prepare the greens, tear leaves off the stock and make a large stack. Roll up the collards and then slice up the roll. (fancy word for this is chiffonade.)
Add sliced collards into the stock and bring it back to a boil. Cover the pot and lower your heat to medium-low. Allow collards to simmer for 40 minutes (or until tender.)
Drain the collards and add a few dashes of hot sauce and vinegar (to taste.)
Serve these with any other delicious dishes (like corn bread, pork, etc.)
There is some great nutritional information here: http://www.nutrition-and-you.com/collard-greens.html
These delicious, organic collards were delivered from Backyard Produce!