Collards
When I think of collards, images come to mind of porcelain sinks stuffed to the brim with large, dark green leaves, huge pots simmering on the stove, apple cider vinegar, and brisk days made for Gramma’s quilts. The smell of collards cooking makes my mouth water in anticipation of the deliciousness to come – for surely, they have been cooked with some good ole fatback or a ham hock or maybe just…












