Rinse EACH leaf. Lay flat. There is often gritty sand or dirt on these babies.
Cut out stem. Start around ¼ from the top of leaf and slide paring knife down each side and across the top to dislocate. Discard these in trash bag or bowl near you to make life easier.
Stack leaves off to the side.
In stacks of about 6 leaves, roll them up in a tight little burrito-top to the split open bottoms as best as you can.
Next, cut slices of greens 1 inch thick. I use a paring knife for this and use a slice and drag method through the greens. You must have a sharp knife for this...and if we are being honest, every time you cook.
Place paper towels down on bottom of container & drop ribbons of collard greens on top.
Continue this process until all greens are prepped and contained! Place additional paper towels on top then a lid for storage until you are prepared to dump them in the pot.
*If you plan to prep immediately before cooking, feel free to skip Step 6 and 7. I usually do this the day or morning before cooking because it splits up my work load without sacrificing flavor, a lot of energy, or time all at once. Being a busy girl, I am always trying to find ways to do something today that makes tomorrow easier. Of course, you may feel that doing the prep right before cooking is just fine with you and there is no change in how these turn out if you do.
Slice and dice salt pork. On the stove, add salt pork to dutch oven on medium-high heat. Regularly stir and cook this down/brown for about 5 minutes. Next, add water, vinegar, and chicken broth with all seasonings to the pot. Raise temperature to high and add collard greens! Place your lid on top. When it comes to a boil, give your collard greens a good stir and replace lid. Reduce heat to medium/medium-high for an hour. Give them a quick stir after 30 minutes, and before serving. If they don't seem tender at this point, continue for 30 more minutes.
I like to keep them on low before serving and during the meal to keep warm for seconds!