One bunch collard greens
one pack of fresh pigtails (4 to five pigtails)
one box Goya pork seasoning
seasoning salt
black pepper
salt or Accent

Wash fresh pigtails and place in a pot. Fill pot with water about an inch over pigtails. Add seasoning salt, about a tablespoon, salt and black pepper. Bring pigtails to a boil and lower heat to a simmer. Place lid on pot and allow pigtails to cook till tender enough to stick a fork through (about 1.5 till 2 hours).

Add 2 Goya packs to meat and raise the heat to a boil (on your pigtails). Allow the water to cook low while the meat is cooking.

This allows you the time to prepare your greens. I handpick my greens to make sure all worms and bugs are removed. I remove half the stem from my greens, place one leaf on top of the other and begin to cut my greens when I have a nice hand full.

After all my greens are hand picked and cut I, wash them until there is no more sand in the bottom of my sink or pan (whatever I am washing in) and let my greens sit to the side and dry.

When my water has cooked down to about 4 cups in my pigtails, I add my collards and two more packages of the Goya seasoning. Place a lid over the greens and lower the heat midway. Keep them stirred until they reach the desired tenderness and now they are ready to eat!

Submitted by: MRS. LISA CROCKETT