: I lived in Texas for sometime and enjoyed some really good down home cooked collards. I know absolutely nothing about cooking greens and I would sure like to try it (Canadian northern style). Can anyone help.

I don't know a thing about Canadian Northern Style but I can tell you how to cook them Texas style both healthy and not so healthy.

It will take approximately 3/4 to 1 bunch of collard greens per person. They need to be washed, leaf-by-leaf, to get all the dirt and grit off of them. Then remove the thick stem. You may use a knife or you may tear it out.

After they have been well washed, and stemmed, either tear them into bite-sized pieces or cut them into ribbons in a rather wide chiffonade.

The old-fashioned and least healthy way to cook them, is to first render salt pork or bacon over low heat. Add in 1 large chopped onion, and saute until soft. The healthier way is to use a Tablespoon or two of olive oil and a splash of liquid smoke. Add the onions as above.

Add in the collards and about 1 cup of water. Season with some red pepper (cayenne) black pepper and if you like garlic, some garlic powder. Bring to a boil, turn down to a simmer, cover and cook for 30-45 minutes or until the collards are tender. Some people prefer to season them with small, hot red peppers instead of the cayenne pepper.

If they won't all fit in your pot, you may add them in bunches. Collards will quickly diminish in size, this is why you need so many. Depending on the time of the season the cooking time will vary, but in Southern Cooking, they can't be overcooked.