- 2 large bunches collards, stemmed, washed very well and torn into pieces
- 1 to 2 cups water
- 2 to 3 chicken thighs
- 1/4 cup corn oil
- Salt and pepper to taste
Boil chicken about 20 minutes. Add collards and seasoning. Lower heat, cook about 2 hours or until greens are tender.
Note: This recipe can be modified to be meat-free
Also, should be served with black-eyed peas, candied yams, sliced tomatoes, cornbread