Collard Greens

1. 1

   Place water in a large pot.

2. 2

   Add red pepper and bones or hocks and simmer for about 1 hour while preparing greens.

3. 3

   To prepare greens, discard damaged or yellow parts of leaves.

4. 4

   Cut away tough stems from each leaf and wash collards thoroughly until rinse water is clear of dirt or grit.

5. 5

   Collard leaves are large and usually require cutting before cooking.

6. 6

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

7. 7

   Add remaining ingredients to bones in boiling water, then add greens.

8. 8

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

9. 9

   Best served with diced raw onions and vinegar.

* Per serving · 4 servings · Values may vary.

No additional tips available.