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collards.md

@@ -6,6 +6,14 @@ up: "[[recipes]]"
 ---
 # Collards
 
+> Only a culinarily-illiterate damnyankee (one word)
+> who can't tell the difference between beans and greens
+> would call the liquid left in the pot after cooking greens
+> "pot liquor" (two words) instead of "potlikker" (one word)...[^1]
+
+[^1]: Zell Miller, Lieutenant Governor of Georgia,
+    in [[miller_1982_potlikker|"POT LIQUOR OR POTLIKKER?"]].
+
 ## Ingredients
 
 * 2 tablespoons bacon fat, lard, or vegetable oil
@@ -25,7 +33,7 @@ up: "[[recipes]]"
 
 2. Heat the **fat** in a large pot over medium-high heat.
     Add the **onion** and chopped collard stems.
-    Sauté, stirring often, until the edges begin to brown (about 5 minutes).
+    Sauté, stirring often, until the edges of the onion begin to brown (about 5 minutes).
 
 3. Add the **ham hocks**, **garlic**, **stock**, and **water**.
     Bring to a simmer, then cover and cook for 1 hour.
@@ -46,12 +54,3 @@ up: "[[recipes]]"
 ## Notes
 
 * Pair with [[cornbread]] to soak up the potlikker.
-
-> Only a culinarily-illiterate damnyankee (one word)
-> who can't tell the difference between beans and greens
-> would call the liquid left in the pot after cooking greens
-> "pot liquor" (two words) instead of "potlikker" (one word)...[^1]
-
-[^1]: Zell Miller, Lieutenant Governor of Georgia,
-    in "POT LIQUOR OR POTLIKKER?,"
-    _New York Times_, Section A, Page 18, February 23, 1982.