Cooking collards slowly is the traditional approach in the South, producing tender greens and the bonus of pot likker, the pale green pork-flavored broth left in the pot after the collards are served up. Many people sip a small cup of the pot likker as a cure for the common cold, while others dunk their corn muffins in it.
Cooks' note:
Collards can be cooked 1 day ahead and cooled completely, uncovered, then chilled, covered.
