Collard Greens (four Great Southern Cooks)
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Buffet dish, Green, Southern, Vegetables | 6 | Servings | |
INGREDIENTS
| 3 | lb | Fresh collard greens |
| 1 | lb | Slab bacon |
| 2 | T | Butter |
| Salt, to taste | ||
| Pepper, to taste |
INSTRUCTIONS
Wash the collard greens well so that no grit remains on the leaves. Trim the stems from the leaves and cut the leaves into large strips. Place the greens and the slab bacon in a large saucepan and cover with water. Bring to a boil, cover, reduce heat and simmer for 1 1/2 hours. Remove the slab bacon and chop into small pieces. Drain the greens and mix with the chopped bacon, butter and salt and pepper to taste. Serve immediately. Typed by Carolyn Cloe Recipe by: Beatrice Mize Posted to MC-Recipe Digest V1 #530 by robin carr <robin@hemi.com> on Mar 21, 1997
A Message from our Provider:
“God: so personal that in comparison we are cold unfeeling machines”
Nutrition (calculated from recipe ingredients)
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Calories: 34
Calories From Fat: 34
Total Fat: 3.8g
Cholesterol: 10.2mg
Sodium: 49mg
Potassium: 2.9mg
Carbohydrates: <1g
Fiber: <1g
Sugar: <1g
Protein: <1g