Preparation
I bought three bundles, and some smoked ham hocks.
I trimmed and washed the greens.
I tore some apart by hand and added them to water on the stove.
As an experiment, I sliced others with a knife before adding them to the pot.
I don't know what the recommended procedure is, but I thought slicing
with a knife worked better and went faster.
Meanwhile, as directed by the friendly people at Kroger's, I soaked the
smoked ham hocks in water so they wouldn't be too salty.
The collards grow from a common stalk, so the stems come together at
the bottom kind of like celery. An, like celery, there are tender, little leafs
at the bottom in the center. This is a basic leaf showing the nice veining.
I ate some of the tender little leaves and sampled the big leaves raw. They
were good - kind of spicy like cabbage.
Some textures that I enjoyed as I worked.
I cooked them for 5 hours while I played on the computer.
And here is the finished product. Collard greens with ham hocks. Tasty.