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
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