| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
Soul food |
Vegetables, Soul food |
4 |
Servings |
INGREDIENTS
| 1 |
bn |
Collard greens |
| 1 |
bn |
Kale |
| 1 |
|
(4-ounce) piece Canadian |
|
|
Bacon |
| 3 |
c |
Water |
| 1/4 |
ts |
Crushed red pepper flakes |
| 1 |
c |
Vegetable broth |
| 2 |
ts |
Granulated sugar |
| 1 |
tb |
Cider or red wine vinegar |
|
|
Freshly ground black pepper |
|
|
To taste |
|
|
Optional: |
| 1/8 |
ts |
Salt |
INSTRUCTIONS
1. Remove the thick ribs from the collard greens and kale; wash in several
chnges of water. Chop coarsely. 2. Cut the Canadian bacon into chunks and
put into a pot with the water and crushed red pepper flakes. Bring to a
boil, reduce the heat, cover and simmer 30 minutes. Remove the bacon from
the pot. Mince 1/4 cup and set aside. 3. Stir the vegetable broth, sugar
and vinegar into the pot. Add the greens, cover and let wilt, stirring.
Simmer over medium-low heat, partially covered, about 50 minutes, until
tender. 4. About 10 minutes before the end of the cooking time, stir in the
minced Canadian bacon and pepper to taste. Add the salt only if necessary
and serve. Note: Potlikker is best served with cornbread to sop up the
juices.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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