Southern Style Collard Greens

My father was an amazing cook. It's a good thing, too, because my mother was not. She'd be the first to admit it. Their agreement was simple: Dad did all of the cooking. Mom cleaned the kitchen. In my opinion, she had a sweet deal. I loved nearly everything my father made including his collard greens. They had a silky smooth texture and were packed with flavor from smoked ham hocks. The nutrient-laden liquid that remained in the pot was delicious too. My dad called it "potlikker" (or pot liquor). It turns out that he wasn't the only one. Collard greens are actually a kind of cabbage. Cooking them with salted meat stems back to slaves who used pieces of the pig that their masters did not want (such as ham hocks) to flavor greens. The broth that was left in the pot came to be known as potlikker. And, yes, I've been known to drink it right out of the pot! I kick myself for not writing down my dad's collard greens recipe. Mine is below, based on memories, and some trial and error. My kids often ask for seconds (and even thirds!). That would make Daddy proud.

I used turkey wings but prefer smoked pork shank.

These are what collards look like when you buy them. Try to get leaves without yellow patches or holes and that aren't withered.