The OLD-FASHIONED Way to Cook Collard Greens, Tender & Never Tough (The Southern Way)

My whole kitchen is written down in one book: https://mrscoralee.com Tough greens are not a tough leaf. They are a leaf that never got what it needed. A collard is not stubborn, it is patient, and what decides which one lands in your bowl is the fire under the pot. Today I cook a pot start to finish, the way it was done before anybody wrote it down. In this video: The fire, and why low and slow is the whole difference Cutting the leaves small so they give up sooner Washing until the bottom of the sink comes up smooth Forty-five minutes on the smoked meat before a leaf goes in What the pot should look like when the greens are finally tender Tasting the likker before you reach for the salt The ten minutes off the heat that finish them Plus the honest words on grit, gray mushy greens, a scorched pot bottom, and a bowl that tastes flat. If this helped you, subscribe. It does not cost you a thing and it keeps me talking. #collardgreens #southerncooking #soulfood #potlikker #southernkitchen