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Collard
Greens
| 1 lb. fresh collard greens
3 slices salt pork, or bacon 1 small onion, diced 1 T oil 3 T red wine, vinegar 2 c water 1 beef bouillon cube hot sauce Remove any large stems from collard greens;
rinse. In 3 quart pot sauté salt pork in oil; add onion and continue
to sauté. In batches, add collards, water and bouillon cube. Bring
to a boil, reduce heat to a simmer; add red wine vinegar. Cover and cook
until tender, about 1 hour. Serve with hot sauce. Makes 2-3 servings.
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