Well the only proper way to cook collards, and the other greens, is with a nice piece of fat back, or smoked ham hock. I will share a table with you any time, but you have to sit at the other end. I'll eat my collards, and you can eat da rutabagas, don't cha know.
Shoot, Ill even share the corn bread, and butter, and pepper sauce. If you're not familiar with pepper sauce, it is basically a bottle, or mason jar, with green rooster spur type peppers, and vinegar. I like to use apple cider vinegar. You put it on greens, snap peas, field peas, etc. I grew up eating it, since I was about three or four years old. I had no choice. My mother was from Headland Alabama, and My father was from somewhere around Macon, and Eastman, Ga. He was not sure of the exact location. It was a lonnnng time ago. He passed away two years ago, at the age of 95.
Well since I have railed against the lowly rutabaga, I will also say that I don't care for rhubarb pie either. My dad loved it. Dang, now I wish I had some greens. Way to go Eddie. You could've just as easily laid that knife on a piece of leather. See what you started.
Wayne
