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Delicious fresh collard greens are seasoned with bacon or hog jowl. Rinse the greens several times before trimming and chopping.
Ingredients:
- 2 pounds collard greens
- 6 to 8 thick slices partially cooked bacon or hog jowl
- 4 to 6 cups water
- 1/2 to 1 cup chopped onion
- 2 teaspoons salt
- crushed red pepper
- dash seasoned salt
- 1/2 teaspoon Cajun seasoning, optional
Preparation:
Wash collard greens in about 3 changes of water, until no sediment can be felt in bottom of sink or bowl. Cut out thicken stalks and any thick veins. Roll leaves and cut in 1/2-inch strips (chiffonade style) or chop coarsely
Cook diced bacon or jowl to render some of the fat; discard fat or save for another use.
Bring water to a boil. Add the chopped onion, cooked bacon or hog jowl, salt, peppers, and other seasonings, if used. Add greens to boiling water. Cover and simmer over medium-low heat for about 1 hour, or until greens are tender.
Serves 4 to 6.
More Greens Recipe
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Crockpot Vegetable
Slow Cooker Recipes | Casseroles | Main Recipe Index
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