Collards grow like a weed in these parts in the fall, through the winter,

and well into the spring; when it gets hot they typically bolt and go to

seed, making the leaves bitter.

 

They descended from wild cabbages that once grew in Europe. They

are a continuous crop, meaning that you can harvest the outer leaves

while the center continues to grow.

 

Collards can be seeded, or planted as starts – and It's About Thyme

is  currently well-stocked with the local standard variety known as 

“Vates,”  which has crumpled dark green leaves and is winter hardy. 

(6 packs $3.29 4"sqaure pots $1.50  4.5" rounds, $1.99)

 

Collards prefer full to half sun, rich fertile soil high in nitrogen,

regular water, good drainage, and organic mulch. Plant them 1-foot

apart, and expect them to yield for 6 months or so if they are

regularly harvested; increase the mulch when it warms in the spring

to insulate the roots and deter blooming. If you get any insect pests,

expect small beetles or caterpillars. 

A pot of collard greens is always referred to in the South as a “mess

of greens”, and the vitamin-rich, bacon-seasoned savory broth in

the bottom of the pot is called potlikker. Traditionally the white

plantation owners of the South consumed the cooked and drained

collard greens while the slave cooks, who understood the high

nutrient value of potlikker, saved the broth to supplement their family’s

diets.

 

Nothing is better for soaking up the potlikker than a hot piece of

crusty cornbread that’s been split down the middle and slathered

with sweet butter. The Potlikker and Cornpone Debate in February

and March of 1931 pitted Julian Harris, an editor at the Atlanta

Constitution, against Huey “The Kingfish” Long, the backwoods

populist governor and soon to be U.S. senator-elect from Louisiana.

 

The traditionalist Harris contended that Southerners must crumble

cornpone into potlikker, criticizing Long as an unrefined rube, who

contended that the cornpone should instead be dunked.

 

What started as a lighthearted fluff piece in the local paper turned

into a 23-day long news event that captivated the South (and much

of the rest of the nation, once it spread on the wires), and ended up

dealing with all sorts of cultural affairs, including race relations,

gender, social class, elitism, and regional chauvinism. For what it’s

worth, we prefer eating our potlikker-soaked chunk of buttered corn-

bread with a spoon, so as not to lose any of that precious elixir.
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Mick’s Collard Greens Recipe
2 bunches of collard greens, washed well, central ribs removed,

chopped coarsely
¾ pound thick-sliced bacon, sliced thinly
1 large onion, halved and sliced
6 cloves garlic, minced
2 cups rich chicken stock
3 to 4 tablespoons Balsamic vinegar, to taste
2 to 3 tablespoons white sugar, to taste
1 to 2 teaspoons coarsely ground black pepper, to taste
Cornbread to soak up the potlikker
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In a large stock pot with a lid, sauté the bacon over medium low

heat until the fat is rendered and the bacon golden brown. Add the

onion and sauté over medium heat until transparent, about 5 minutes.

Add the garlic and sauté 30 seconds. Add the collards and stir well,

briefly sautéing the greens in the bacon fat. Add the chicken stock,

stir well, and place the lid on the pot. Allow the greens to cook down

for about 20 minutes, stirring occasionally, and add 3 tablespoons of

the vinegar, 2 tablespoons of the sugar, and 1 teaspoon of the black

pepper. Stir well for a minute and taste for seasonings. The broth

should be rich from the bacon and stock, there should be underlying

saltiness from the bacon, and the vinegar and sugar should add a

ubtle sweet-tart flavor. Cook for another 5 minutes and taste again,

adding more vinegar, sugar, and pepper if desired. Do a final tasting

for salt just before service.

Serve in a bowl with plenty of the pottliker. A piece of crusty hot

buttered cornbread makes an excellent accompaniment.
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