STOP Boiling Your Collard Greens! Try These 35 Old Southern Cooking Tricks

🔗 These were fixin to be lost, so I set em down. All of em plus much more. Get em before they're gone: https://www.rubysrecipebox.com Ruby Dawson, eighty-two years old and cooking in the red-clay farm country of Southwest Georgia, has made a pot of collard greens every way but boiled for sixty years. In this one she counts down thirty-five old Southern tricks for a pot of greens — washing the grit out in three waters, cutting a whole bunch into ribbons in about a minute, the little pinch she and her dear friend Ernestine Pollard, up in Greenwood, Mississippi, have argued over for forty years. And there is one secret she does to that pot, the thing the women at her church have begged her for and she never once told a soul. She finally sets it down here, at number two. Then she closes on the humblest thing a pot of greens was ever for. In this one, Ruby covers: • Washing every last bit of grit out of the leaves in three cold waters • The smoked meat to reach for — hock, neckbone, or fatback — and why the meat is never the supper • Ernestine Pollard's pork-free pot, seasoned deep with smoked turkey (Greenwood, Mississippi) • Why you never, ever pour the pot likker down the drain • The one secret in that pot she's kept for sixty years and never told a living soul — revealed at the very end Tell Ruby down in the comments what town and state you're watching from, and whether your mama made her greens this way too. She reads every single one. CHAPTERS 0:00 Sixty Years and Never Once Boiled 2:35 A Low Simmer, Never a Hard Boil 3:36 Three Waters for the Grit 4:41 Ribbons in About a Minute 5:44 How the Pot Tells You It's Done 6:45 Picking the Sweet, Tender Leaves 7:42 Wait for the First Frost 8:41 Pick the Bottom, Leave the Plant 9:45 Leave the Baking Soda in the Cabinet 10:45 The Meat Flavors, It Isn't the Supper 11:41 Rinse the Salty Meat First 12:42 Ernestine's Pork-Free Pot 13:49 Hold the Salt Till the End 14:48 A Mess Cooks Down to Almost Nothing 16:01 Add by the Handful, Don't Add Water 17:08 Crack the Lid for the Smell 18:09 Turnip Greens, Root and All 19:08 Mustard Greens Bite Back 20:08 The Pinch You Can't Taste 21:22 A Mixed Mess, Toughest First 22:23 Cabbage in the Same Pot 23:20 The Pot Kept Only for Greens 24:17 Pepper Sauce Goes on the Table 25:15 Dunk It or Crumble It? 26:15 Never Pour the Pot Likker Out 27:27 Why Day-Two Greens Are Better 28:25 Freeze Them in Their Own Likker 29:26 New Year's Greens for Folding Money 30:30 Into the Pot, Not on the Table 31:30 Leftover Greens in the Cornbread 32:27 Carrying the Pot to the Covered-Dish 33:25 The Bacon Grease Can by the Stove 34:24 Save the Seed From Your Best Plant 35:22 The Pot That Cooks While You're at Church 36:22 The Secret in the Pot — Revealed 37:34 The Jar Left Quiet on the Porch