http://cooking.nytimesn7cgmftshazwhfgzm37qxb44r64ytbb2dj3x62d2lljsciiyd.onion/recipes/1022836-collard-greens-and-cornmeal-dumplings
Cook, covered, about 1½ hours for very tender greens; you may cook them for less time if you have young greens or prefer greens with more chew. Season to taste with salt and black pepper. Step 5 About half an hour before the collards are done, prepare the dumplings: In a medium bowl, whisk together the flour, cornmeal, baking powder, sugar and salt.