… 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.
