Directions

1

Slice or tear the collard green leaves off their stalks. Roll leaves and cut them to about one-inch slices.

2

In a medium to large pot, cover the bottom with 1-2 inches of water. Bring water to a boil.

3

Place slices onion in the boiling water, along with the garlic (if using). Add the green pepper (if using), sliced greens, and then the oil. Cover pot, turn the heat down to medium-low and cook for about 10 minutes. Stir the greens, onion, and garlic so that all the seasonings are thoroughly mixed. Cook for approximately 5 more minutes.

4

Serve plain or with hot pepper sauce, southern chow or sliced onions, and tomatoes. Kale, turnips, and mustard greens can be cooked with the same recipe; however, turnips and mustard greens cook best when not chopped but large hard stems are removed.