6 to 8.
Anyone born in the South has seen a lot of greens, especially collard greens. “Mosly I remember everybody in the South plantin collards on Good Friday cuz that was good luck,” Virginia remembered. “They be ready by August up North but I never eat my collards until the frost falls cuz they seems to be more tender. In summer they be more bitter and on the chewy side and in summer they takes maybe thirty minutes to cook. Winter greens don take no more than half that ti