In a 4-quart saucepan:
- 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.
Simmer gently for 30 minutes.
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.
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