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Name: Mary Beth Boneys Collard Greens
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: American
Ingredients: Collards (2 pounds?); Pepper; Salt; 1 lb Fatback, thick bacon Or ham; Sugar, optional

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INGREDIENTS

Collards (2 pounds?)
Pepper
Salt
1 lb Fatback, thick bacon Or ham
Sugar, optional

Servings

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 lb. 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 dont 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 on Mar 21, 1997

NOTES

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Mary Beth Boneys Collard Greens

Collards (2 pounds?)
 Pepper
 Salt
1 lb Fatback, thick bacon Or ham
 Sugar, optional

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 lb. 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 dont 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

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Nutrition

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Serving Size: 1 Serving (454g)
Recipe Makes: 1 Servings

Calories: 1
Calories from Fat: 0 (0%)

Amt Per Serving		% DV

	Total Fat 0g	0 %
	Saturated Fat 0g	0 %
	Monounsaturated Fat 0g
	Polyunsanturated Fat 0g
Cholesterol 0mg		0 %
Sodium 0.2mg		0 %
Potassium 6.3mg		0 %
Total Carbohydrate 0.3g		0 %
	Dietary Fiber 0.1g	1 %
	Sugars, other 0.2g
Protein 0.1g		0 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 1

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