Dan and Annie Course have been growing a garden in their backyard for several decades, however last fall they planted a “Georgia Collard” plant and it grew to almost four feet tall. They have harvested one plant and plan on cooking their other plant next week.
Annie’s Recipe for Collard Greens
Wash each leaf 4-5 times in salt water
Stack leafs and roll them up, then cut them into small pieces
Start meat in pot, use salted pork or smoked turkey wings or ham hocks
Let the meat cook for 30 minutes
Add greens, seasoning, and a little olive oil
Turn down stove to low and let them cook down until they are tender
Mrs. Course says that the fresher the greens are the less time they have to cook because fresh greens are more tender and don’t take as long.
Mrs. Course also cuts the stems of the greens down real small and adds them to her greens. She says “That’s where you get all your nutrition from.”
Dan and Annie Course will leave the stalk of the collard green plant in the ground and they say eventually the collard leafs will grow back.
Of course, as Mrs. Course showed me her amazingly tall collard greens, she also had to show me the rest of their garden that included potatoes, corn, radishes, and kale.
Below are pictures.