[FATFREE Home] [Recipe Archive] [About the Mailing List and how to join]
[Date Prev][Date Next][Thread Prev][Thread Next][Date Index][Thread Index]

RE: Collards

My husband is from the South and dearly loves his greens. I wanted to indulge
him for his birthday, but I wanted to eat them too. So I figured out a way to
make them that almost tastes like the real thing. PS the real thing usually
has salt pork in it. 
If you can't find collards, kale or mustard greens will probably work in this
recipe.I  fresh collards from my garden, so I'm guessing it was about 2
bunches worth. 

Jan's Southern Style Collard Greens

2 bunches of collards, leaves stripped and cut into thin strips. Discard
Vegetable  bouillon**
1 tsp crushed garlic
1/3 cup Bac Uns* (or your favorite soy bacon bits) 
2 tsp 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. 

Hope you all had a restful thanksgiving! 

Jan Bennicoff