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[]
- 1 bunch collard greens, washed and cut in small pieces
- 1/2 Ib. chicken,beef,or pork 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.
Directions[]
Simmer gently for 30 minutes.
Add: 2 Ibs. cabbage cut into 8 wedges and 1 oz. butter or oil.
Cook for 15 minutes or longer until vegetables are tender.
Correct the Seasoning to your taste.
Strain before serving if water has not been absorbed.
Serve in a 2-quart bowl.