Collard Greens

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Collard Greens

 

2 teaspoons olive oil

2 large cloves garlic, minced

1/8 teaspoon salt

1/4 teaspoon freshly ground black pepper

1/8 teaspoon cayenne pepper

2 tablespoons cider vinegar mixed into 2 cups water

5 bunches collard greens, about 5 lb, stemmed and carefully washed

Tabasco or other hot-pepper sauce, optional

 

In a large stockpot over medium heat, warm the olive oil. Add the garlic,

salt and black and cayenne peppers and sauté for 1 minute. Carefully pour in

the vinegar-water mixture, stirring until blended. Return the bacon to the

pot and boil for 1-2 minutes. Reduce the heat to medium-low and add the

greens. (Do not worry if the pan is very full; the greens will cook down.)

Cover and simmer for 10 minutes, then remove the lid and stir well.

 

Add a few drops of Tabasco, if desired, re-cover and reduce the heat to very

low. Simmer, stirring occasionally and adding a little water if needed to

keep the greens damp, until the greens are tender, about 1 1/2 hours. Serves

4 Nutrition Facts Per Serving Calories 262 Cholesterol 18mg Carbohydrates

24g Fat 16g Protein 10g Sodium 424mg

 

 

Language is an expression of thought. Everytime you speak, your mind is on

Parade

Mark 12: 30,31

 

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