Soul Food Collard Greens
Posted by Ben | Under Lick The Plate Clean Recipes, Vegetables / Side Dishes Sunday Aug 17, 2008 
… from the kitchen of Florence Jelks.
Mrs. Jelks is someone you will never forget. She was my first grade principal and served as a champion educator in Collier County, Florida for decades.
Mrs. Jelks is an African American lady who worked tirelessly to achieve an education and was determined to help children everywhere. Although retired now, she was the educator who needed no paddle, nor heavy hand, she kept perfect control of everyone and everything… a stern warning from her was enough. She was an authority who would stop and bandage a skinned knee, counsel parents regarding a child’s disappointing grades, and rally together clothing and food for a family in need.
Folks like Mrs. Jelks are the unsung heroes of this world that will forever live in the hearts of countless children that have been privileged enough to walk the halls of her school.
Soul Food Collard Greens
1 lb small smoked neck bones
1 small onion
2 large bunches young collards with small leaves, cut into 1/2 to 2 inch pieces
1/4 tsp salt, pepper, sugar and vinegar
Par-boil the meat for about 30 minutes. Add remaining ingredients along with the greens. Cover with water and cook for 1 one or until tender.
Cooking tip: Mrs. Jelks says that her grandmother always told her that a little vinegar added to meat and some vegetables will make them tender.
HOW TO WASH COLLARD-GREENS
1. Place greens in cool water in sink slightly higher than greens
2. Use both hands by dipping the greens in and out of the water
3. Repeat process 2 to 3 washings or until dirt and grit has been removed.
PREPARE COLLARD-GREENS FOR COOKING
Once greens have been washed-
1. Remove large stem in middle of greens by folding the leaf vertically.
2. Pull greens away from stem starting from the top
3. Slice leaves into bite-size pieces by rolling leaves together and slicing in 1/4 inch strips.
4. Discard all stems.
Another great story from one of my celeb interviews: Justin Wilson, the Cajun cook. Known as much for his stories…one of his: squirrel hunting, can be seen here and will lead to many more:
http://www.youtube.com/watch?v=oScmodG_riM
He cleans his collards in the washing machine: on the rinse cycle! Puts them in whole, of course…moral of the story — you MUST wash them very well because grit is the last thing you want in them. And pour the pot likker into a little soup bowl so you can put the cornbread directly in it.
Always best served with a fried pork chop and a buttered yam.
Jan N.
We would wash the collards in the washing machine in Immokalee growing up. I encouraged someone to do this once and forgot to tell them you must watch carefully and avoid the SPIN CYCLE!
As you can guess, they almost killed me because they picked collards out of their washer for a very long time. Amazingly, it did not clog their drain.
Notice to all, use the washer carefully when washing greens. Perhaps Sears & Roebuck will develop a ‘FOOD CYCLE’ on their newest Lady Kenmore’s!
Now that is FUNNY! I never heard of washing them in the washer. I might try that, but knowing me, I will forget and let them spin.
My husband loves to eat collards at the Farmer’s Market in Ft. Myers.
Remember these greens from my time in Immokalee. Makes a tough green sweet and tender
Bengie .. Mama Jean just made 5 tupperware containers of the turnip greens last week to put in the freezer .. You know what she adds to them? .. She sprinkles hot pepper juice and slivers of vadilla onion on top..
Finaly, all the “secrets” to making those collards! I’ve tried several recipes only to be disappointed. I’m looking forward to making these. Thanks, Ben.