Ingredients
- collard greens
- olive oil
- liquid smoke (optional)
- chopped onion
- Creole seasoning or salt, white, black and cayenne pepper for seasoning.
Directions
Collard greens don't really have a recipe per se. You'll need at least 1 bunch of greens per person. Wash them very, very well. Remove the tough stem and then slice or chop them.
For 4-8 bunches of greens, chop one small (4 bunches) or large (6-8 bunches) onion and saute it in the olive oil. If you have liquid smoke, add just a sprinkle of the liquid smoke to the oil before heating. If not, leave it out.
Add the collard greens, still wet to the pot. Season with a liberal sprinkling of Creole seasoning or salt, white, black and cayenne pepper (to taste). Let them steam for a few minutes, then add hot water if it looks as though they may burn. Usually you only need about 1/4 to 1/2 cup. Cover and simmer for about 45 minutes until the collards are tender.
Normally they are served with a bottle of pickled peppers in a shaker bottle. The hot vinegar is used to add more seasoning to the the greens at the table.
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Submitted 6/13/05.
Source: Judi
Submitted By: Judi
judij@compuserve.com
Southern Collard Greens