Sharon this cornbread recipe calls for an entire stick of butter!! Lordy!

Your cornbread looks perfect !

Must be cooking outdoors. Some leaves done fell in it.

Your cornbread looks perfect !

I ain’t cooked the greens yet. Closer to dinner time! But washed and cut em up like warrior said!

Hey the house smells good anyways!

The vinegar from pickled hot peppers get sprinkled/dosed on the collards after serving on the plate. It will be on the table in all the high class Southern restaurants.

Here's how I do my collards.

Peel leaves from stalk and wash well. Stack leaves into a pile and roll cigar style for ease of handling. Slice across into 3/4" strips. Be sure to get the meaty stems as long as they haven't grown tough and fibrous. Some folks strip these out, but you want the natural sugars stored in the thicker parts.

In a large heavy stock pot sear and brown about a pound or so of seasoning meat. I use smoked pork neckbones (not fatty and more flavor than meat) but any smoked meat like hocks, or turkey can work.

Once you got a good sear pour in a quart of good chicken stock, homemade best, and scrape up the fond. Bring to a boil and add in your greens packing down as you go. You need a large pot as greens are really bulky but cook down by over two thirds.

Add a second quart of stock and bring to a boil then reduce to low and let cook until desired tenderness. Hour minimum but two to three usual.

Some folks will add a little sugar, especially if they are summer greens which can be a touch bitter. Greens need the kiss of frost for the plant to store up natural sugars and become sweet. Others like a bit of vinegary tang, apple cider or even balsamic is good. I prefer to add pepper vinegar at the table, pepper sauce down here.

If using neckbones or other bone in meat pick out the bones. The jowl bacon will work for you but I don't care for alot of grease in my greens, some do.

When you cook the collards, make sure to close all the windows and doors or the blowflys will fill your house.