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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