Collard greens belong to the cabbage family, along with cabbage (duh!), kale, and other greens. These are probably the most tasty of all greens and are great with corn bread (the hot water variety is my favorite). This is a traditional dish in soul food, but I have seen it in many types of dishes. Traditionally in the south, you put a big ham hock in the pot when you cook them, but you can substitute turkey neck or vegetable stock. One of my favorite ways to prepare them is to heat some good olive oil in an iron skillet (heat absorbtion is better than aluminum), then throw some washed, dried collards in and heat them until they are wilted. Add salt and a bit of fresh black pepper. The dark green color is striking.

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