Prep 30 mins
Cook 30 mins
These are a little bit of a twist on the traditional but sooo good that even my Gran would approve. And the pot liquid ("likker" to all you "Suthenuhs")is fabulous over hot cornbread! It is actually loaded with vitamins--try it, I promise you'll like it. I use the already cleaned and washed collards in a bag that are just like the already washed salad greens. They are in the fresh vegetable department.
- 1 bag already cleaned and washed collard greens
- 1 1⁄2 cups water
- 2 teaspoons salt
- 2 large lemons, juice of
- 3 tablespoons bacon drippings
- 2 1⁄2 teaspoons minced garlic
- 1 medium jalapeno, seeded and minced fine
- 2 pieces crisp fried bacon, crumbled and set aside
- With a sharp knife, cut away the tough stems from the leaves.
- Tear the leaves into bite-sized pieces.
- Mix the salt and lemon juice into the water in a 6 quart pot.
- Add the collards (they will cook down to half their bulk.) Add the bacon drippings, minced garlic, and the minced jalapeno.
- Bring to a boil, stir, and reduce heat to medium low.
- Cover and simmer for 30 minutes.
- Remove to a serving dish with a slotted spoon and garnish with the crumbled bacon sprinkled over the top of the greens.
- Serve the pot liquid in a small bowl along side the greens.
- Some people like more of it on their greens, and lots of people like it on their corn- bread instead of butter!
- ***Note:Ifyou cannot find"collards in a bag", buy 2 bunches of fresh collards.
- Cut about 3 inches off the bottom of each bunch.
- Discard the tough outer leaves and try to pick out the freshest looking, most tender leaves.
- Rinse in cold water until no dirt or sand clings to the leaves, then follow the steps above.