Collard Greens

1. 1

   Place water, red pepper and meat in large pot and boil for 1 hour.

2. 2

   Prepare greens by discarding damaged or yellowed leaves. Cut away tough stems from each leaf.

3. 3

   Wash greens individually until water runs clear and free of dirt and grit.

4. 4

   Collard greens are large and usually require cutting before cooking.

5. 5

   To do so, fold leaf in half at its center vein, fold over once or twice, then cut in half with scissors or a knife.

6. 6

   Add remaining ingredients to meat in boiling water and then the greens.

7. 7

   Cover and cook rapidly for about 30 minutes or until greens are tender yet firm.

8. 8

   Serve with diced raw onions and vinegar.

9. 9

   Yields 16 servings.

No additional tips available.