Collard is a variety of cabbage that doesn't form a head but grows with large, loose leaves at the top of a tall stem. The greens taste a bit like spinach without the bite. Their fibrous texture tenderizes with the traditional slow, long cooking that is the hallmark of soul food. In this recipe, the greens are boiled for a short time and then finish softening in the oven.
Potlikker is the tasty broth that remains after cooking collards and other greens. After the greens are removed from the pot, you can soak up all of the vitamin-packed liquid with cornbread or any other type of starch.