INGREDIENTS

INSTRUCTIONS

1.  ADD WATER TO STEAM-JACKETED KETTLE OR STOCK POT.  ADD PORK HOCKS AND
ONIONS TO WATER.  COVER; SIMMER 2 1/2 HOURS OR UNTIL TENDER.  REMOVE; TRIM
MEAT AND FAT FFROM BONES.  CUT MEAT INTO SMALL PIECES.  ADD MEAT AND BONES
TO STOCK.
2.  ADD GREENS, PEPPER AND WATER TO STOCK.  BRING TO A BOIL; STIR
IMMEDIATELY.
3.  SIMMER 1 HOUR, UNCOVERED, OR UNTIL GREENS ARE TENDER, STIRRING
OCCASIONALLY.
4.  SAUTE' ONIONS IN BUTTER UNTIL TENDER; ADD SUGAR AND VINEGAR; STIR TO
MIX WELL.  COOK 3 MINUTES.
5.  IN STEP 4, ADD TO COOKED GREENS, REMOVE BONES; SERVE GREENS WITH
COOKING LIQUID (POT LIQUID).
NOTE:  1.  IN STEP 2, 27 LB FRESH COLLARD GREENS A.P. WILL YIELD
20LB GREENS.
2.  IN STEP 2, WASH GREENS IN SEVERAL CHANGES OF COLD WATER
TO REMOVE ALL TRACES OF DIRT OR SAND.
3.  GREENS MAY BE GARNISHED WITH CHOPPED HARD-COOKED EGGS,
FINELY CHOPPED FRESH TOMATOES, OR CHOPPED DRY ONIONS.
Recipe Number: Q02902
SERVING SIZE: 1/2 CUP (4
From the <Army Master Recipe Index File> (actually used today!).
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

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