Mama Lew's Collard Greens
8 oz of Beef or Pork Stock
½ Cup of Garlic Powder
½ Cup of Sugar
½ Diced Onion
¼ Cup of Lawry's Seasoning Salt
2 Large Stalks of Collard Greens
1. In a large pot, bring 3 quarts of water and stock to a boil and add, seasoned salt, garlic powder, onion, and sugar.
2. Wash the collard greens thoroughly. Remove the stems that run down the center by holding the leaf in your left hand and stripping the leaf down with your right hand. The tender young leaves in the heart of the collards don't need to be stripped. Stack 6 to 8 leaves on top of one another, roll up, and slice into 1/2 to 1-inch thick slices. Place greens in pot. Reduce heat to medium-high. Cook for 45 to 60 minutes, stirring occasionally. When done taste and adjust seasoning.
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