| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Meats | American | Vegetable | 4 | Servings |
INGREDIENTS
| 4 | Bunches collard greens | |
| 2 | c | Chicken soup stock (see recipe) or canned chicken broth |
| Salt & pepper to taste | ||
| 1 | ds | Tabasco |
| 2 | tb | Bacon drippings |
INSTRUCTIONS
In earlier times in our culture, slaves were allowed to grow a few crops for themselves, but they obviously were not crops that the "house" would want to claim. Collard greens are a mite bitter if you don't know what to do with them, so collard greens became a part of the soul diet in the South. This recipe is simple and just delicious. Don't talk to me about cooking greens too long. In this case it is part of the tradition. Wash the greens very well. Shake dry and place in a kettle. Add the chicken broth and bring to a full boil. Lower the heat and keep the pot at a heavy simmer until the greens are tender and to your liking. Add the seasonings and bacon fat. From <The Frugal Gourmet Cooks American>. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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