Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 bn Collard greens
1 bn Kale
1 (4-ounce) piece Canadian
-Bacon
3 c Water
1/4 ts Crushed red pepper flakes
1 c Vegetable broth
2 ts Granulated sugar
1 tb Cider or red wine vinegar
Freshly ground black pepper
-to taste

--------------------------OPTIONAL-------------------------------
1/8 ts Salt

1. Remove the thick ribs from the collard greens and kale; wash in
several chnges of water. Chop coarsely.

2. Cut the Canadian bacon into chunks and put into a pot with the
water and crushed red pepper flakes. Bring to a boil, reduce the
heat, cover and simmer 30 minutes. Remove the bacon from the pot.
Mince 1/4 cup and set aside.

3. Stir the vegetable broth, sugar and vinegar into the pot. Add the
greens, cover and let wilt, stirring. Simmer over medium-low heat,
partially covered, about 50 minutes, until tender.

4. About 10 minutes before the end of the cooking time, stir in the
minced Canadian bacon and pepper to taste. Add the salt only if
necessary and serve.

Note: Potlikker is best served with cornbread to sop up the juices.

Data per serving: Calories.....107 Carbohydrates.....17g
Monounsaturated fat.....1g Protein.......8g Sodium..........540mg
Polyunsaturated fat.....0g Fat...........2g Saturated fat......1g
Cholesterol............8mg

Adapted from "Kwanzaa - An African-American Celebration of Culture and
Cooking" by Eric V. Copage

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