Collards and Cabbage

Description

If collard greens are not available, use 2 Ibs. spinach instead, in which case cut cooking time to 10 minutes.

In a 4-quart saucepan:

Ingredients

Combine:

• 1 bunch collard greens, washed and cut in small pieces

• 1/2 Ib. Bacon, cut in 1- to 2-inches pieces
• 1 large Onion, sliced
• 1 Tbs. salt
• 1 Tbs. crushed red pepper
• 1 tsp. black pepper and
• 1 quart water.
• Simmer gently for 30 minutes.

Directions

1. Add: 2 Ibs. cabbage cut into 8 wedges and

1. 1 oz. butter or oil.
2. Cook for 15 minutes or longer until vegetables are tender.
3. Correct the Seasoning to your taste.
4. Strain before serving if water has not been absorbed.
5. Serve in a 2-quart bowl.
6. Ham hocks previously cooked may be substituted for Bacon, but save the water in which Ham hocks were cooked to use as the Iiquid for the recipe.