| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Meats, Grains |
|
|
4 |
servings |
INGREDIENTS
| 3 |
bn |
Collard greens |
| 1/2 |
|
Onion; chopped |
| 3 |
|
Cloves garlic; minced |
| 1/2 |
ts |
Prudhomme poultry or vegetable magic *; (up to 1) |
| 1 |
sm |
Hunk o' leftover butt or brisket; chopped |
| 3 |
tb |
Peanut oil |
INSTRUCTIONS
* (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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