The newly resurrected East Lake Farmer’s Market is hosting a Collards Cook-off on opening day (May 1st).  Over on the Oakhurst Message Board, East Lake Market co-founder Amy Williams taunts cocky collards cookers with promises with regional bragging rights if they enter the contest.

As a deprived transplant, I think it’s a dang feet in itself that I even LIKE collards, but no one should expect me to rattle off my top 5 picks, starting with my great-grandmother’s recipe extending down through an array of local spots hidden in dingy strip-mall corners of Atlanta.  I just don’t have the background.  I chalk it up to nurture over nature.

So I’m curious, my more nurtured collards colleagues, where do you get your best collards and what is it exactly makes them so darn tasty?