To be honest, I had it a bit easy today. Trinity cut up the greens for me and my mom washed them--those are the two worst things about cooking collard greens. Plus, Trin gave me some of her preferred cured meat for cooking them with--that should help with seasoning them. And I'm using my grandmother's old pots for luck.
Okay so here are four bunches (it's just me and my parents today, but I always cook a little extra for unexpected company) dumped in a boiling pot of what will become the "pot liquor"--water, salt, cooking oil, and the cured meat.
We're having neckbones with them--here they are being washed.
The required vegetables, mostly for the neckbones, though I will put some jalapeno in the greens. My mom said I could put a little onion as well, but I'm sticking with what I know.
Coarsely chopped cuz I did it by hand. I refuse to sit there and prettily dice like my mom will, but that's probably why I don't cook as well as my mom either :-). Plus the seasoning salt and vinegar for the neckbones (you can add garlic and pepper as well).
What the greens have "cooked down" (reduced, I guess?) to so far.
Results later! I'm about to be shamefully late for 11:15 service.