[bluedog103]

Originally Posted by wendyquat

I don't think you'll ever get a really good collard green recipe using any kind of shortcut. They do require cooking for more than just a few minutes and you can find a ham flavor seasoning (Jamon) I believe in the Hispanic section of the grocery store. I use that with a little olive oil in place of bacon grease. Another tr ick is adding about a tablespoon of baking soda after boiling the collards until almost done. This tenderizes them as well as cuts the bitterness a bit. when tender I strain them through a colander and them chop the greens very fine. Beware that you will lose your pot-liquor by doing this and you won't be able to sop it with yore corn pone!

This sounds like a great recipe, up until you eliminate the pot likker. I really need that so I can sop it with my corn bread. I'm going to try it your way but not strain and chop the greens. Then I'll drizzle a little pepper sauce over the collards. Thanks, this really sounds like a winner.