Growing up, I hated collard greens. I found them to be bitter, chewy, and strong in flavor. The funniest thing, though, is that braised collards was the dish my family would often ask my mother to make. My family loved them, so why didn’t I? It wasn’t until we visited my grandmother in Georgia one winter that my opinion on collards changed. It was the first time that I had my grandmother’s stewed collard greens with pig tails. The pot filled with greens, pork, and spices bubbled and boiled all day long! When they were done I ate them because that’s what you do when your grandmother cooks for you—you eat, no matter what it is. So I did. To my surprise those greens were different. They were spicy, tender, slippery, and sweet—I even went in for seconds and thirds. When we returned to New York City, my mom and I found ourselves in our kitchen trying to replicate that delicious combination.
This recipe isn’t my grandmother’s version, but she inspired it. I hope to invoke those same feelings about these greens that hers invoked in me: patience and deliciousness.
