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Baby Back Ribs
Barbecue Chicken
Pork Butt
Beef Brisket
Pork Spare Ribs
Brunswick Stew
Pork Tenderloin
Buffalo Wings
Hot Links
Pigs Feet
Baked Beans
Fried Chicken
Fried Pork Chops
Roast Beef Hash
Smothered Spare Ribs
Salmon Croquette
Catfish/Hush Puppies
Neck Bones
Collard Greens
Turnips Greens
Black Eyed Peas
Lima Beans
Pinto Beans
Red Beans
Steamed Cabbage
Fried Corn
String/Snap Beans
Fried Green Tomatoes
Corn Bread
Crackling Bread
Hoe Cake Corn Bread
Banana Pudding
Bread Pudding
Peach Cobbler
Sweet Potato Cobbler
Peach Cobbler
Rice Pudding

Collard Greens


1. Two bunches of collard greens or about ten large leafs
2. Quarter lb. salt pork (ham hocks can be substituted)
3. Salt
4. Pepper

           My Aunt Kin cooked collard every day as long as I can remember, I can’t think of a day she didn’t cook collards, even if the rest of the family was having a different vegetable. Neckbone were the meat most often served with her collards (see recipe for neck bones).
       She wouldn’t always let the collard get completely done before she would sample them. I think she preferred her collard cooked about half the time that we considered done. She would take them from the pot some times just as they began to turn dark and have just a few in a saucer. I watched her do this so often until I eventually joined her, I was right behind her the next time she had half done collard greens. Collards are good either way but if you want them “ready”?
       Put two quarts of water in a five quart boiler or pan and bring to a boil. Rinse the excess salt from the salt pork and lay it on the counter with the skin side on the counter, take a sharp knife and slice the salt pork about a quarter inch thick but do not cut all the way through the skin. When you finish you should have one piece of salt pork with about four slits all the way to the skin but not through it. Place the salt pork in the boiling water and lower the heat to medium because you have some greens to wash and cut.
      Take the greens and cut all the leafs from the stalk. Place all the leafs in the sink or any container that will hold about four gallons of water, wash the green at least two times or more if they are gritty or sandy, check for old leafs or badly damage leafs and insects and discard. After the wash cut the leafy from the large stems. Gather a hand full of greens and place them on a cutting board and cut across the grain about every two inches or you may leave them whole.
Cook the salt pork for about forty-five minutes ( ham hocks take a little longer) then add the greens and cover for about fifteen minutes or until the greens cook down. Remove from direct heat and mix the greens with the liquid in the pot really well and return to heat on medium and cover for about an hour, mix again and place the seasonal meat on top of the greens and cover. Repeat the stirring at least once more during cooking. When they are done they should be coated well with the juice and have sort of a shine to them (pot liquor). The juice from greens and sometime beans is referred to as Pot Liquor.  Allow to cool down somewhat, remove the salt pork and serve. Corn breads were always served with greens, any other bread simply would not do. I will get into corn breads later.

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