[La Enchiladita]

Neat, dutchess. Now I am getting a clue about your name? I saw that pork and sauerkraut are the Pennsylvania Dutch tradition.

My mother's people were the Pennsylvania Dutch, first arrived in PA from the old country in 1732, then migrated to the Midwest.

Anyway, I get a bunch of collards and wash them well. Then, I take a sharp knife and cut off the stem as well as the middle ridge of the collard leaf... I chop them coarsely.

They go in a big pot, covered with water. Bring to boil, then lower heat. They need to cook at least 30-45 minutes to be tender. Sometimes, I cook chopped onion with them or add sauteed onion. As for seasoning, some people use salt pork or bacon. I use salt, pepper, paprika, olive oil and a dash of vinegar. A pinch of sugar doesn't hurt either. They must be tender to be eaten and the "pot liquor" is good too.

A lot of folks like these with black-eyed peas and cornbread.

[dutchess]

Now I am getting a clue about your name? I saw that pork and sauerkraut are the Pennsylvania Dutch tradition.

Nope my screen name was actually the name of the first dog I had after getting married. After lurking for months on FR during Whitewater years...I finally got the nerve to sign on and went into panic when you had to give a screen name. Dutchess had long been gone but possessed all the qualities I want to have...kind, considerate, loyal so I just typed it in not thinking that it would stick with me for over 8 years LOL!.

Way back when we did a thread on how we came up with our screen names...maybe time again??? So...what's your story????? And thanks for the recipe. I might try to make greens sometime! (I've never made black-eyed peas either...yikes)

P.S. We took on the pork and sauerkraut when we moved to Ohio from Michigan 31 years ago....BUT it became a natural for me as I'm 100% polish (all 4 grandparents immigrated here separately in their teens/20's) Thus, in addition to pork I always have to add a link or two of polish kalbasa with good homemade horseradish!