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CATEGORY CUISINE TAG YIELD
Meats, Vegetables, Grains 4 Servings

INGREDIENTS

3 Collard greens
1/2 Onion, chopped
3 Cloves garlic, minced
1/2 t Prudhomme poultry or
vegetable magic * up to
1 Hunk o' leftover butt or
brisket chopped
3 T Peanut oil

INSTRUCTIONS

1
(or your own blend of salt, pepper, white pepper, paprika and  whatever
else you feel like)  gently saute everything but the greens in the oil.
while waiting,  wash the greens and roll them up tightly the long way
like cigars.  starting at the top end, make the thinnest possible
slices across the  cigar until you reach the stems. this will give you
a big hairy pile  of greens. turn the heat up to high and when the pan
is good and hot  but the garlic hasn't burnt yet, toss in the greens.
saute on high  for a few minutes.. you can eat 'em like that or hold
'em over a low  heat if you need a little time.  serves 4- 6  Posted to
bbq-digest by jeffrey cohen <ohboy@sirius.com> on Jan 8,  1999,
converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 773
Calories From Fat: 548
Total Fat: 60.8g
Cholesterol: 183.7mg
Sodium: 4141.2mg
Potassium: 1041.7mg
Carbohydrates: 2.6g
Fiber: <1g
Sugar: <1g
Protein: 50.3g


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