In the southern tradition I'm just gonna kill `em.
These collards remind me of family and football. It's always on the menu down in Dublin Ga for Thanksgiving Holiday. Props to all my culinarily gifted family down there.
You will need
- Collards, 2 big bunches
- Bacon (smoked)
- Chicken Stock
So take those bad boys and wash any dirt off. Next we're going to cut up the Collards.
Cut off the last 2 inches of the stalk and then cut about 2 in strips down the middle and then across so 2 inch squares is about right.
Cut up 3 or 4 strips your bacon into approx. 1 in squares Toss in the pan. cook on med high till they start to brown nicely.
Throw in your collards and bang pow pop then you can add your chicken stock about 6 to 8 cups. It should come up about 3/4 on the greens. Reduce heat cover and wait.
In about 2 or 3 hours they will be tender and delicious. Add as much salt as you want and enjoy.