Goodgoshamighty man, ain't no finer eatin' than a pot of fresh collards! The best I ever had was just sweated down in a black iron frying pan with fat back or hawg jowl, which ever the fella had on hand at the time. Those look exceptional.
Gathered yesterday, chilled overnight (since we haven`t had a frost on em yet), and on a slow simmer with smoked hog jowl, dab of lard, shot of vinegar, and seasonings. They gonna be fit to eat.
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Champ, that`s my buddy`s field that runs up to my back fence. He turned it it into a 2,500 tree pecan orchard year before last. Hurricane Michael did break off a good many of them at the graft, but he was lucky. All the older more established orchards around here are mostly flattened now.