"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Collard Greens Recipe

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This recipe for Collard Greens, by , is from What's Cooking in the Acre? , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Jimmy Scott
Added: Thursday, September 22, 2005

Category:
Category:

Ingredients:  
Ingredients:  
Collard greens
1 large pork chop
1 whole pecan in shell

Directions:
Directions:
Wash and tear up collard leaves. In a large pot, add pork chop and enough water to cover the pork chop. Boil pork chop for about 10 minutes. Add collards and pecan to pork chop. Add enough water to boil collards. Bring to a boil. Turn heat to medium and let cook for about an hour or until collards are dark green and tender.

Personal Notes:
Personal Notes:
A pecan, still in shell, added to collard greens when cooking is the natural way to prevent indigestion.

 

 

 

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