WEBVTT

1
00:00:00.000 --> 00:00:02.440
We pick them, we get a lot of the stem off.

2
00:00:02.440 --> 00:00:04.000
Some people do a lot of stem.

3
00:00:04.000 --> 00:00:06.440
Now, years ago, when you had a big family,

4
00:00:06.440 --> 00:00:07.800
you know, you don't throw nothing away,

5
00:00:07.800 --> 00:00:10.200
so there'd be a lot of stem in those collards.

6
00:00:10.200 --> 00:00:13.360
And then we wash them, you know, two or three times.

7
00:00:13.360 --> 00:00:15.280
A lot of times, if it had rained a lot,

8
00:00:15.280 --> 00:00:16.920
it'd be a lot of dirt in the field,

9
00:00:16.920 --> 00:00:19.360
and it'd be a lot of dirt being splashed on the collard,

10
00:00:19.360 --> 00:00:21.120
so you really gotta wash them,

11
00:00:21.120 --> 00:00:23.400
instead of, you know, not wash them thoroughly

12
00:00:23.400 --> 00:00:25.320
and then biting into grit.

13
00:00:25.320 --> 00:00:29.240
So we usually do smoked ham hocks and fatback

14
00:00:29.240 --> 00:00:31.680
that we cook for about an hour or so,

15
00:00:31.680 --> 00:00:34.200
and after we get through going through all the staging

16
00:00:34.200 --> 00:00:36.920
of washing the collards, then we put them in the pot.

17
00:00:36.920 --> 00:00:38.640
And they might start out like this,

18
00:00:38.640 --> 00:00:39.960
but then they'll go down.