Source: Kathleen Purvis, NEWS & OBSERVER, 9/8/15

Who’s been messing with our mess of collards? For a couple of hundred years in the South, cooks have been content with the same plan: Cut out the tough stems, cut up the big leaves, cook them for a long, long (long, long) time, until they’re falling apart and intensely collardy. Serve them up with a little pepper vinegar. 

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