Well, mostly what Uncle Bob said - start your collards in cold lightly salted water with a hunk of salt pork, a smoked ham hock, some smokey bacon (or even smoked turkey wings/legs would be better than nothing). Bring to a boil, then reduce to a simmer for an hour or two.
You can also add some cubed up turnips or rutabagas if you wish - about 30-minutes before the greens are done.
A skillet of cornbread is mandatory - how you serve it is a matter of personal choice. You can serve the greens over the cornbread or you can use the cornbread to sop up the pot-liquor. A pot of greens can either be an entire meal - or a side for a roasted chicken, or a pork roast.
And, you need a bottle of vinegar-pepper sauce ... it just wouldn't be done without a dash of Trappey's Peppers in Vinegar sauce.
You can also add some cubed up turnips or rutabagas if you wish - about 30-minutes before the greens are done.
A skillet of cornbread is mandatory - how you serve it is a matter of personal choice. You can serve the greens over the cornbread or you can use the cornbread to sop up the pot-liquor. A pot of greens can either be an entire meal - or a side for a roasted chicken, or a pork roast.
And, you need a bottle of vinegar-pepper sauce ... it just wouldn't be done without a dash of Trappey's Peppers in Vinegar sauce.