Collard greens
  1. Fill a dutch oven 3/4 with water and place on high heat and bring to a boil. Rinse collards well and make sure the tough, middle stem is removed. Use a small pair of kitchen shears to remove it. Place all ingredients on the dutch oven and once it comes to a boil, bring heat down to simmer, cover, and cook for 2 hours. Greens will be very tender. The liquid that remains is called pot likker and is full of nutrients. Many pour it on the rice with the black eyed peas or drink it on its own. It can be poured over the greens in a bowl as well. Enjoy, 1 bunch serves 2, 2 bunches 4 people