Collards (Serves 6)

Three large heads of fresh collards
One quarter pound bacon, diced
One large onion, diced
One teaspoon chopped garlic
Salt, pepper and red pepper flakes to taste

Wash the collards in cold water and cut them into half inch pieces, removing the larger tough stems as you go

Render the bacon in a pot large enough to hold the collards. When the bacon has produced a little grease, add the onion. Cook for five minutes on medium heat, then add the garlic and cook for one minute more.

Add the collards and cover with water. Bring to a boil, then turn back to a simmer. If I have a ham bone I add it now. Cook for at least two hours. People have different opinions about doneness. Taste for salt (the bacon will have added some already. Add the peppers to taste.

Blackeyed Peas (Serves 6)

Three cups dried blackeyed peas, soaked overnight in cool water
One quarter pound of bacon, diced
Two stalks of celery, leaves discarded, washed and diced
One large carrot, peeled and diced
One large onion, peeled and diced
One teaspoon chopped garlic
One teaspoon thyme
One half teaspoon red pepper flakes
Two Bay leaves
Salt

Drain and rinse the peas, and set aside.

Render the bacon in a heavy bottomed pot large enough to hold the peas plus enough water to cover them by three inches. When there is enough grease, add the carrot, celery and onion and cook on medium heat until soft but not brown (6 to 8 minutes). Add the garlic and cook for one minute more.

Add the drained peas, and cover them with cold water. Add all the seasoning except the salt. Bring to a boil, then turn back to a simmer. Cook for an hour and a half, stirring often to prevent scorching on the bottom.

Begin testing the peas for doneness. They should be soft. Taste for salt.

Corned Ham (Serves a crowd)

One fresh ham (16 to 23 pounds)
One to two pounds of salt

Rinse and pat dry the ham. Use a sharp knife to make incisions in the meat at each place where a bone protrudes. Pack these incisions with salt. Then coat the entire ham with a thin layer of salt. Place the ham in a stainless steel or glass container and cover. Refrigerate for a minimum of eleven days up to twenty-one days. Turn the ham occasionally, pour off any juice that may have gathered and re- rub any bare patches with salt.

The day before you cook the ham, wash it, flush out the salt pockets and soak in cold water overnight.

Drain and dry the ham. Place in a roasting pan on a rack. Cover and bake at 325 degrees for 20 to 25 minutes per pound. The ham should register 160 degrees at the bone. Remove the cover, turn up the heat to 375 and cook for fifteen minutes more to brown the top. Let rest an hour before slicing