Collard Greens

Wash collard leaves. They should not be too old and coarse. Cut finely. Boil until extremely tender, a matter of at least an hour, preferably longer-they can scarcely be cooked too long, and are equally good “warmed over” – in enough water barely to cover, with several thin slices of white bacon to each market bunch of the leaves. The water should almost cook away, leaving a delicious broth known to the South as “pot liquor.” Cornbread is always served with collard greens and it is etiquette to dunk the cornbread in the pot liquor.