Difference between revisions of "Collards and Cabbage"
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* 1 quart [[water]]. | * 1 quart [[water]]. | ||
* Simmer gently for 30 minutes. | * Simmer gently for 30 minutes. | ||
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# Add: 2 Ibs. [[cabbage]] cut into 8 wedges and | # Add: 2 Ibs. [[cabbage]] cut into 8 wedges and | ||
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[[Category:Libyan cuisine]] | [[Category:Libyan cuisine]] | ||
| − | [[Category:Liberian Meat | + | [[Category:Liberian cuisine]] |
| − | [[Category:Collard greens | + | [[Category:Meat Recipes]] |
| + | [[Category:Collard greens Recipes]] | ||
[[Category:Collard greens Recipes]] | [[Category:Collard greens Recipes]] | ||
[[Category:Spinach Recipes]] | [[Category:Spinach Recipes]] | ||
Latest revision as of 11:21, 15 July 2012
Description
If collard greens are not available, use 2 Ibs. spinach instead, in which case cut cooking time to 10 minutes.
In a 4-quart saucepan:
Ingredients
Combine:
- 1 bunch collard greens, washed and cut in small pieces
- 1/2 Ib. Bacon, 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.
Procedures
- Add: 2 Ibs. cabbage cut into 8 wedges and
- 1 oz. butter or oil.
- 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.
- Ham hocks previously cooked may be substituted for Bacon, but save the water in which Ham hocks were cooked to use as the Iiquid for the recipe.
