RECIPE FROM "SANDY'S
(Submitted by Karen McCombs for "Survivor Recipes")
1 or 2 heads of collards. (Make sure they are fresh and tender.)
Remove each collard leaf from the main stem, soak in cold water for half an hour. Rinse each leaf thoroughly and tear or cut collards into bite size pieces. (To make collards more tender and not bitter, don't include the stems.) Place collards into a large pot and cover with water. Heat on high until boiling. Reduce heat and simmer for 15-20 mins. Remove from heat and pour off almost all the water. (Careful! Water will be very hot, but the collards must not be allowed to overcook) Refill the pot with fresh water. Add...
2-3 tbsp. of sugar
1/2 medium onion, chopped.
1/2 cup chopped country ham to season.
Salt and pepper to taste
Vinegar to taste
2 tbsp pepper vinegar (hot pepper)
1 tsp garlic powder.
Fry a small piece of the ham in a small amount of oil. Pour about a tsp of this oil into boiling collards. Boil collards for 30-45 mins. Do not overcook. They should be tender, but not mushy. To serve, top with chopped onion, a few dashes of seasoned and/or pepper vinegar.