Collard greens and stems
I prepared my usual black eyed peas and collard greens. I usually utilize only the more tender part of the greens and discard the stems. This time I took the stems and put them in a separate pot along with chicken stock, hog jowl, jalapeno, onions and other spices. It takes them longer to tenderize but the taste is very similar to asparagus and very very tender.
Paul E. Smith