Difference between revisions of "Collards"
RealRecipes (talk | contribs) m (Text replace - "Category:Cathy's Recipes" to "Category:North American cuisine") |
RealRecipes (talk | contribs) m (Text replace - "Directions" to "Procedures") |
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Place [[potato]]es in a Large Pot With Enough [[water]] to Cover. Bring to aBoil Over Medium Heat. Before The [[potato]]es Are Finished, Add TheCollards to The Pot. | Place [[potato]]es in a Large Pot With Enough [[water]] to Cover. Bring to aBoil Over Medium Heat. Before The [[potato]]es Are Finished, Add TheCollards to The Pot. | ||
Latest revision as of 11:21, 15 July 2012
- 2 Large potatoes, Peeled And Cubed
- 3 Bunches collard greens - Rinsed, Stemmed And Thinly Sliced
- 4 Slices Bacon
- 1/2 Onion, Diced
- 1/2 Cup red wine vinegar
Procedures:
Place potatoes in a Large Pot With Enough water to Cover. Bring to aBoil Over Medium Heat. Before The potatoes Are Finished, Add TheCollards to The Pot.
Place Bacon in a Deep Skillet Over Medium-High Heat. Cook Until EvenlyBrowned, About 10 Minutes. Remove Bacon to Paper Towels to Drain, AndSaute The Onion in bacon grease Until Tender. Drain onions of Grease,And Add to The Greens. Crumble in The Bacon, And Stir in The WineVinegar. Simmer Over Low Heat Until Greens Are Tender, About 1 Hour.
