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Yes to remove the most stout ribs. Remove any yellow or damaged parts as well and cut to fork size pieces.
Double wash and pot with water.
Add some granulated sugar and salt and allow to boil down. Tastes will vary. A tiny amount of sugar for purists, more for those who have never had collards.
Two hours is about right for me. Some cook them into extreme submission.
Remove and add butter or bacon fat and salt to taste.
Add heat if you want - tobasco, whatever.
Serve with pulled pork or ham.
The beans thing varies. (Separate dish) Some want something akin to pork n beans, some richer with sorghum or molasses.
Look up cast iron skillet cornbread. The varieties of cornbread are crazy. Some cornbread can't be eaten without loads of butter or some pot likker.
This is a heavy meal, there is no way around it. Make sure guests are hungry before serving.
You asked about other greens, I love spinach. Here is an easy creamed spinach recipe. Fry some bacon, take bacon out & throw in fresh spinach. Add salt & pepper. While the spinach is wilting in the bacon fat, chop up the bacon. I make it creamed by adding plain yogurt, but you can use sour cream too. Add the yogurt/cream & stir well. Top with the bacon bits. This is a nice side dish & goes with many things.
You can also add onions & garlic if you wish ( at the beginning )
Two hours seems way excessive even for collards the toughest of the common greens. I like my greens to have some "tooth" to them; what might be called "al dente". Cut them into little squares about 1" (roughly) and they'll cook faster.
I do not cook them to death. Clean, chop, sautee in butter/olive oile or with copped onion/bacon. Salt/pepper/heat.
I've done the sautee/stir fry thing a couple times and was very pleased with the results. That's how I usually do kale but for some reason I usually boil collards.
I generally just eat them plain with a little pepper sauce (if you don't know what this is, look up "Trappey's peppers in vinegar"; Southerners and Texans will understand). But I LIKE the taste of pretty much all greens.
Boil for two hours? Got to make sure every vitamin in there is thoroughly killed.
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