A wonderful green food chock full of nutrients.

COLLARD GREENS

1 ham bone and skins or smoked hock

or 1/4 lb jowl bacon

2-3 lb washed Collard greens (cut up)

1 bunch green onions

salt and pepper

chilies or cayenne (to taste)

      METHOD

      A - Ham bone or hock Method

      1. If using ham bone, skins or hock, place in pot with water 1/2 way up sides of pot. If you have left over ham broth, use it in place of 1/2 of water. It's great for extra flavor. Bring to a boil, then simmer covered until meat is tender.

      2. Take 3-4 Collard leaves together, roll in your hand and cut crosswise. Add cut-up greens, chopped onions and seasonings to pot. Bring to a boil, then cook on medium until done.

      Add cayenne or chilies to taste.

      B - Fried bacon Method

      1. Slice bacon in bot and fry until all grease is cooked out. Don’t pour grease out. Leave in pot. Add cut up greens, onions and seasonings and proceed as above.

      Serve with sliced tomatoes, green onions and corn bread.

      Variation: Cook Turnip, Kale and mustard together the same method. Collards and Spinach is delicious.

      Wonderful!!!