Blue Willow Inn Collard Greens

With a simple nod, famed Atlanta Constitution columnist the late Lewis Grizzard pointed a neon sign straight toward the all-you-can-eat buffet bar at the Blue Willow Inn in Social Circle, Georgia. With his highest review possible – five bowls of turnip greens – he turned the sleepy town and a couple’s dream into one of the most traveled-to destinations in the South. Can’t get there? Make the greens at home and be sure to serve them with a side of fried chicken.

1 bunch fresh collard greens
2 Tbsp. bacon grease
1 Tbsp. granulated sugar
6 oz. fatback or ham hock
1/2 tsp. salt
1/4 tsp. black pepper
3/4 tsp. baking soda
1 quart water

Pull the leaves of the collards from the stems. Discard the stems (small stems may be cooked with leaves). Coarsely chop or tear the collards. Wash thoroughly in cold water and drain. In a large saucepan, combine the collard greens, bacon grease, sugar, fatback or ham hock, salt, pepper, baking soda and water. Bring to a boil. Cook at a slow boil for 2 hours or until tender.

Recipe courtesy of Blue Willow Inn, located at 294 N. Cherokee Road, Social Circle, Georgia.