Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 lb Trimmed collard greens 1/2 ts Salt
- washed, cut into 1" slices Black pepper to taste
1/4 c Sliced fresh garlic Tabasco sauce
1/4 c Vegetable oil

In a large pot, boil the collards until very very very tender. Drain
cooked greens thoroughly in a large strainer or colander.

Heat the oil in a skillet or the pot that was used to cook the
collards. Add the garlic and cook, stirring constantly, until garlic
is nicely browned and crisped. Add drained collards, season with
salt and pepper, and a few dashes of Tabasco. Mix together
thoroughly.

Goes nicely with black-eyed peas, rice and cornbread.

Copyright 1995 Karen Mintzias
Submitted By KAREN MINTZIAS On 03-19-95

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