Mary Beth Boneys Collard Greens
Collards (2 pounds?)
1 pound of fatback, thick bacon or ham
Sugar, optional
Salt
Pepper |
Instructions: Wash your collards 3 or 4 times in fresh water, draining them each time. There is nothing worse than gritty collards. Then strip the leafy part from the stems and throw the stems to the chickens, if you got any. In a large pot fry down 1 pound of fatback, thick bacon, or ham chunks til brown. Then add collards. Stir and fry all this until collards start to wilt. Add 2 cups of water and cook until tender. Add more water if necessary. Some people like a spoon of sugar in the water to sweeten the greens. Stir frequently on medium heat so they don't burn. That was copied ver baitum so dont get excited about the lack of proper measurements. Buy you about two lbs. or so of collards and go to work. Wash them good, no kidding. I aint too crazy about sweet collards, I prefer to eat mine with hot sauce (Texas Pete hot pepper vinegar, or Tabasco) and I salt and pepper them. From the book White Trash Cooking Posted to MC-Recipe Digest V1 #529 by Nancy Berry <nlberry@prodigy.net> on Mar 21, 1997
Also view the entire collection: a White Trash Cooking (Jargon) and White Trash Cooking II: Recipes for Gatherin's |
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