Tuesday, February 24, 2009

Spicy Collard Greens


  • 6 slices bacon
  • 1 bunch collard greens, rinsed and trimmed
  • 1/3 cup vinegar
  • salt to taste
  • ground black pepper to taste
  • ground cayenne pepper to taste


  1. Place bacon in a large stockpot. Cook over medium high heat until evenly brown. Do not drain.
  2. Wash collard green leaves and remove thickest stem parts (just tear them out). Tear each collard leaf into several large pieces. Do not dry the leaves, just add them to the stockpot. Pour the vinegar into the stockpot. Sprinkle salt, black pepper and cayenne pepper on top. Add a 1/2 cup water.
  3. Leave on medium low heat to steam the greens until tender (stir occasionally), about 30 minutes.

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