Garlic collard greens

Yield: 6 servings

Measure Ingredient
2 pounds Trimmed collard greens washed, cut into 1\" slices
¼ cup Sliced fresh garlic
¼ cup Vegetable oil
½ teaspoon Salt
\N \N Black pepper to taste
\N \N Tabasco sauce

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

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