Florida Heritage Foods


Collard Greens

Homemade Southern Sauteed Collard Greens with Onion and Bacon

What you’ll need:


Wash collard leaves. They should not be too old and coarse. Cut finely. Boil until extremely tender, a matter of at least an hour, preferably longer-they can scarcely be cooked too long, and are equally good “warmed over” – in enough water barely to cover, with several thin slices of white bacon to each market bunch of the leaves. The water should almost cook away, leaving a delicious broth known to the South as “pot liquor.” Cornbread is always served with collard greens and it is etiquette to dunk the cornbread in the pot liquor.

What You’ll Need:


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