Shar, These I made from a can, but they are much better made fresh. If you buy fresh collard greens, tear the leafy parts from the stem. Cook them until tender, drain the water, then put some oil them and let them simmer, stirring occasionally. Being from the South, we like to cook them in bacon drippings. So good!
The ones I cooked from a can today, I drained and added a little oil instead of bacon drippings and let them simmer a while.
They are great served with a little vinegar and with beans and cornbread.
My grandmother started walking five miles a day when she was sixty. She's ninety-three today and we don't know where the hell she is. ~Ellen DeGeneres
| current weight: 220.0