"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Collards Recipe

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This recipe for Collards, by , is from The Getzen Family Recipes and Remembrances, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Sandra Corley Mitchell
Added: Thursday, March 10, 2005

Category:
Category:

Ingredients:  
Ingredients:  
1 large bunch collards (remove yellow or wilted leaves)
Bacon
1 tablespoon sugar




Directions:
Directions:
Cut excessive middle veins out of collards. Wash collards well 1-2 times in cold water. Roll about 6 leaves together and slice with knife about 3/8 width. Bring to roaring boil about an inch of water in big pot. Let collards cook just until the water begins to color. Drain collards. (This reduces bitterness). Fry out a little bit of bacon to obtain fat back. Bring to boil about an inch of water in a big pot again.Add fat back, salt, a pinch of baking soda (reduces bitterness), and 1 tablespoon sugar to water and stir well. Add collards to water. Simmer on medium 40 minutes.

Personal Notes:
Personal Notes:
The secret is not too much water and do not overcook, but cook well enough to get flavor.

 

 

 

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