Mama's Collards

(Recipe courtesy of Laura Aikens)

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.

Yield: 4 to 6 servings