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Epicurious

Slow-Cooked Collard Greens

2.3

(7)

Cooking collards slowly is the traditional approach in the South, producing tender greens and the bonus of pot likker, the pale green pork-flavored broth left in the pot after the collards are served up. Many people sip a small cup of the pot likker as a cure for the common cold, while others dunk their corn muffins in it.

Cooks' note:

Collards can be cooked 1 day ahead and cooled completely, uncovered, then chilled, covered.

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