Recipe: Jan's Southern Style Collard Greens
Yield: 1 Servings
2 bn Collards; leaves stripped -- and cut into thin strips. -- Discard stems Vegetable bouillon** 1 ts Crushed garlic 1/3 c Bac Uns*; (or your favorite -- soy bacon bits) 2 ts Liquid smoke; hickory flavor Water to cover
Put everything in a large pot and bring to a boil. Lower the heat to medium or so, cover, and simmer for about 45 minutes or so, until the leaves are tender but not mushy.
Notes: Bac Uns are a soy bacon bit from Frontier Herbs. *I use Seitenbacher Veggie Broth powder and use about 1 tsp per cup of water.
Posted to fatfree digest by JBennicoff@aol.com on Nov 27, 1998, converted by MM_Buster v2.0l.
None yet posted - you can be the first!
(All fields except email are required) [ Comment Policy ]