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1 bundle collard greens (15 to 20 large leaves) 4 slices salt meat, ham or bacon 3 c. water 1/4 c. oil Place water, salt, oil and meat in pot and bring to boil. Wash and trim long stems. Place several leaves on top of each other and then roll longways. Cut into boiling water (about 1/2 to 1-inch strips). Cover and cook 10 minutes; if frost has fallen on the collard plants, cook 30 minutes or until tender. Serve with corn bread and hot peppers. This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |