The Majesty of Collards

"I catch myself musing over the majesty of collards."-Bill Smith, Crooks Corner, Chapel Hill

        The Hughes House is definitely Traditionalist when it comes to New Year's Day Dinner.  The Hoppin' John is  for small change and good luck. The collards are for greenback cash money. You have to eat some form of pork because a hog can't look over his shoulders, so he's always looking forward (to the New Year).  Cornbread because you really shouldn't have peas or greens without it.  The relishes and sauces can change, however. This year it was Country Fair Squash Relish, Pickled Okra, Pickled Artichoke, and Hazel's Squash Pickle.

       The Collards were exceptional, if I do say so myself. I had some pieces of Smithfield Ham in the freezer, and I cut about a half cup of  lardons, rendered them, and then browned off a large onion and some garlic. Then I started adding the collards, 3 or 4 cups a time (Catherine had already washed and chopped them.  YEA!)  I'd stir and as the collards would cook down, I'd add more. At some point about half way through 2 large collards, I put in some white wine. When I got the last of the collards in the pot, I added some salt, gave it a good stir, then covered it and turned it off. Then just let it sit for a hour.  That was it. Really, they were pretty majestic.  Really. No foolin'.