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Today I finally went and pulled up the collards and decided to cook them.  To some of us, Jett and I, this was a good thing..... to Shawn, not so good.  But that is besides the point....

Collards might be a bit intimidating as they can be sold in such big packages at the store, or you might remember them as being yuck, but they can be yummy and easy to prepare if you have the time.

You can buy collards, or any green, already washed and cut, but I didn't have that option.  Jett and I cut them up ourselves. 

The main thing is that they need to be cut into pieces and washed well.  Most people recommend filling up your sink with water and washing them well before you start.  This bothers me on many, germ-filled levels, so I cut mine up first. 

To prepare them you need to remove the hard, center rib.  I either slash on either side of it, or fold the leaf over and do one cut removing the rib. 

I then cut what is left into managable pieces.

Washing them is easy to me in my salad spinner.  You could also just dunk them in a bowl of cool water and then lift them out or use a strainer.  I usually rinse them a couple of times and then just let them drain.

Before cooking you might want to gather all of the left-over stems and disgarded leaves and head out to the compost pile.  You'll be thankful come time to replenish your beds if you have a good compost to add.

How I cook collards, or any green.....

2 large bunches of collards (this will be alot)

1/4 pound of bacon (4-5 strips)

1 onion, chopped

3 cloves of garlic, chopped

1/4 cup basalmic vinegar

1/2 cup brown sugar

4 cups of chicken stock (may use 3 cups stock and 1 cup bourbon)

salt and pepper sauce to taste

. Cook bacon in large, heavy pot over medium heat.

. Add onion and garlic, cook until golden.

. Add the vinegar and stir to scrape any pan drippings.

. Add the brown sugar and stir until dissolved.

. Add the collards in small batches, stirring them until all the leaves are wilted and coated in the pan juices.  They will cook down in volume very quickly and you can get alot more in the pot than you thought you could.

. Add the stock.  My recipe actually calls for the bourbon-stock combo, but I tend to like bourbon a bit too much so I won't keep it in the house.  I would recommend Southern Comfort if you are so led.

. Add salt and pepper sauce and bring to a boil.

. Reduce to simmer and cover the pot.  Cook at least 2 hours until greens are tender. 

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My best friend called this afternoon in hysterics. Her husband was on his way home from work on his motorcycle when someone clipped the back end of his bike. Apparently he called her right after it happened because she kept saying over and over, "He told me he loves me." I think she was clinging to the thought that he was concious and able to speak. He WAS wearing a helmet. I really don't have any more details than this at the moment.

Please pray, pray, pray!! They have young children. Their oldest son is 10 years old, and they have a 2 year old daughter and a 1 year old son. I'm working to get as many people as I can praying for her husband and them.

It is killing me that I can't go be with her at the hospital. God must want me here sending out updates as I get them.

My dear friend Mary Arnold just called. She had gone to the hospital to be with Mrs. Bee. She went right back home because they told her that Mrs. Bee was bedside with her hubby. Mary said, "From a nursing standpoint, that is good news." It he were in a life threatening situation, they would not allow her bedside. Praise God! Please continue to pray for them!

 I think the words "nineapple" and "banamic" (pineapple and balsamic) are two of the cutest words in the world. I'm also thinking my two year old has sophisticated tastes. We frequently have blue cheese dressing on our salads and her Dad and I add Balsamic to that. The pineapple is a seperate snack.