Yield: 6 servings
|2 pounds||Trimmed collard greens washed, cut into 1" slices|
|¼ cup||Sliced fresh garlic|
|¼ cup||Vegetable oil|
|Black pepper to taste|
In a large pot, boil the collards until very very very tender. Drain cooked greens thoroughly in a large strainer or colander.
Heat the oil in a skillet or the pot that was used to cook the collards. Add the garlic and cook, stirring constantly, until garlic is nicely browned and crisped. Add drained collards, season with salt and pepper, and a few dashes of Tabasco. Mix together thoroughly.
Goes nicely with black-eyed peas, rice and cornbread.
Copyright 1995 Karen Mintzias
Submitted By KAREN MINTZIAS On 03-19-95