When I was about 3 months pregnant I met a woman named Nicole (or Nikki). This was almost 12 years ago now. She and I have had our up’s and down’s, but she’s been with me through everything I’ve done in my life. Our children are 10 days apart, we’ve celebrated holidays, birthdays, and new beginnings. We’ve mourned loss, a divorce, and sick children. Needless to say, no matter what happens, I expect we’ll be involved until death at this point. At one point she lived in South Carolina. We’d go visit every once in a while. During one of our visits, she decided she needed to make me collard greens. I like collard greens, but she also knew I’m a picky eater. She made these for me one visit. I felt like I was in a Dr. Seuss book. I would eat them here, I will eat them there, I will eat them anywhere! I like them! No…I love them. I’m thankful for what God has allowed her to share in my life. It’s definitely not always been good, not always has it been bad, but we can always seem to find a middle ground. These are good memories that I cherish. Having collard greens definitely tend to make things better too.
Collard greens, remove the center stems, cut up put in a stock pot
4 cups of chicken broth
enough water to cover collard greens
1 tablespoon garlic (if you’re not a huge garlic lover, cut in half)
3-4 tablespoons white vinegar
1/4 cup thin sliced onion
Mix all together and cover with lid. Cook until greens are tender. The longer you cook the better they are. I usually cook low/med heat for several hours.