Collard Greens With Okra, Two Ways

1. Wash the collards well and cut them up into narrow strips.

2. Roll a bunch together and slice crosswise.

3. Put them, along with diced salt pork, in a large cast-iron or heavy pot with the chicken stock and enough water to just cover.

4. Add some sliced okra, frozen or fresh.

5. Bring to a boil, turn down heat to low and cook about an hour.

6. Add seasoning to taste and cook for another half hour or until done to suit your taste.

"I use a little Cajun seasoning, salt if needed, onion (chopped fresh, minced dried, or powder." — E.Johnson

Alternate Method

1. Wash and slice the collard greens as directed.

2. First, brown the salt pork in the pot until it is just crisp.

3. Drain on paper towels and set aside.

4. Add the onion to the pot and cook until lightly browned.

5. Add the collard greens, a little at a time, adding more as they wilt.

6. Add the chicken stock and water to cover.

7. Add about 1/4 teaspoon of crushed red pepper flakes and 1/4 teaspoon of freshly ground black pepper.

8. Cover and cook for 20 minutes.

9. Add the okra to the pot and continue cooking for about 45 minutes.

10. Add seasonings, to taste, and continue cooking until they're done as desired. 

11. Garnish servings with the crispy salt pork and serve with hot pepper sauce.