So you want to cook the best pot of collards ever?
It can only be achieved this time of the year, here's why!
First you got-to-get a corned ham if you can find one.
It is a fresh ham that has been packed with salt for about a week and a half or so. Mostly found in various parts of the south with limited availability in November and December while supplies last of course. I made my purchase on Monday from the locally owned Piggly-Wiggly, 6+ pound picnic half. On a ham this is the top half, the lowed half is called the shank which is different than what everything is called on the shoulder.
As for the collard greens, I usually get them from a local farmer selling from his Ford pickup truck tailgate. I scoured the area on the way to the Pig, but couldn't locate him. So while at the Pig, I made a trip down the produce isle to check out their selection. They had some good looking, freshly picked, crisp stem collards which are locally grown. This is one of the things I like about this store, they support the local farmers. Anyways I picked up a few bundles. Now this variety of collards is locally referred to as a "cabbage-collard". It displays a lighter green color with a slight yellow tint that can be found on some leaves. It taste different (better) from regular collards, being a heirloom variety native to Pitt County, NC. Sorry, but you won't find them elsewhere outside of Pitt County except at "The Pit" in Raleigh, NC. It is because of this special collard that Ayden, NC started a Collard Festival about 40 years ago which has been designated as the official North Carolina "Collard Festival". One more thing that makes collards such a special dish this time of the year is the growing season. A collard can be grown all year in most places in the south, but the fall crop is the most flavorful. If mother nature has cooperated, the collards have been through a few hard frost. There is something about frostbitten collards green that makes them naturally sweeter and more tender. This year mother nature cooperated.
Time to cook.
I prefer to bake a smoked ham, and the same can be done with a corned ham, but for today it has to be boiled, NO exception! In a pot of water it goes, bring to a boil, reduce to a simmer. After an hour, drain the water, refill the pot and start again, else the pot lick'r will be tooooooo salty. After the ham is done, remove to a platter and cover to hold warm until ready to slice and serve. Now in goes the cleaned and partially steamed collards into this delisous, well seasoned pot lick'r. (By now your mouth should be watering). The collards are done in about 45 minutes or so; the stems will be tender. Drain 'em in a collander, then a quick two knife by-pass slice. Serve in the old bowl you got from grandma.
One word of warning; if you take this dish to a family gathering don't be surprised if the collards get more compliments than anything else on the table. This has been know to upset the hostess something terrible.
As for the ham; eatting it with the Thanksgiving meal is completely optional; but it does make for some fine sandwiches for football game watching this weekend. Do not discard the bone. Freeze the bone along with some of the meat to season your black-eyed peas for New Years. My grandma was known for freezing some of the pot lick'r as well for the same reason.
