Make Ahead Collards and Kale

Ingredients

10 to 12 cups of water
smoked ham hocks, bacon or salt pork
3 cloves of garlic, peeled 
1 bunch of collards or any other leafy green you like
2 bunches of kale
1 large yellow onion
2 tablespoons bacon fat or oil
Salt and pepper



 In a large pot, bring the water and meat to a boil over a high flame. Wash the greens well in cold water.  Chop the yellow onion into a medium large dice.  add the greens and garlic to the water and bring back to a simmer. Cook, partially covered, for at least 1 hr for chewy or up to 2 hours for soft greens. Periodically check and add more water if needed.

When the collards are done, turn off the heat and using the tongs, transfer the collards from the pot into a frying pan with the onions. drzzle with olive oil. Sauté the greens until all the flavors have blended, splashing in a few ladles of the cooking liquid towards the end to moisten the greens. Salt to taste and add several grinds of fresh pepper. Serve 'em up!

I like to run the leftover thru a food processor with a little splash of coconut cream or milk and serve them the next day as creamed greens!!!!