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

 * 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.