I
grew up southern, and well that often meant vegetables cooked in a pot with bacon grease, fatback, or a huge chunk of butter...ok let's be honest practically the whole stick of butter. I probably still have cholesterol floating around n my veins from childhood. Collards were no different, and as an adult I have shied away from cooking them because I had no idea what to do with them other than smother them in cholesterol. Well since my new health kick, the whole trying to eat a bigger variety of vegetables thing, I have broke down and bought a bag of frozen collards. They have been staring at me from my freezer every since...taunting me in my failure to use them. Well today I braved these baffling collards and quite frankly they turned out delicious.
