If collard greens are not available, use 2 Ibs. spinach instead, in which case cut cooking time to 10 minutes.
1 bunch COLLARD GREENS, washed and cut in small pieces
½ Ib. BACON, cut in 1- to 2-inches pieces*
1 large ONION, sliced
1 Tbs. SALT
1 Tbs. CRUSHED RED PEPPER
1 tsp. BLACK PEPPER
1 quart WATER
2 Ibs. CABBAGE cut into 8 wedges
1 oz. BUTTER or OIL
* Ham hocks previously cooked may be substituted for bacon, but save the water in which ham hocks were cooked to use as the Iiquid for the recipe.
In a 4-quart saucepan combine collard greens, bacon, onion, salt, crushed red pepper, black pepper and water. Simmer gently for 30 minutes. Add cabbage and butter or oil. Cook for 15 minutes or longer until vegetables are tender. Correct the seasoning to your taste. Strain before serving if water has not been absorbed. Serve in a 2-quart bowl.
Yield : 8 portions
country : Liberia
course : vegetable dish
source : The African Cookbook / Bea Sandler