Have a little patience, you'll have a big reward.
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.
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.Collard greens1½ cups chopped white onions
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