Yield: 1 Servings
|1 bunch||Fresh Collard Greens|
|1 medium||Salt pork|
Strip stems from leaves (unless very tender) and wash thoroughly. Place in covered saucepan, add meat, water and salt. Cook 45 minutes on medium heat or until tender. Remove meat and pour in collander to drain. Place in pan and chop scissor-like with 2 knives. Depending on taste, may need more salt. Keep hot and add 2 tbsp. of bacon drippings or butter.
Recipe by: Mrs. Wilkes' Boarding House in Historic Savannah Posted to recipelu-digest Volume 01 Number 423 by Rodeo46898<Rodeo46898@...> on Dec 30, 1997