Collards with a Twist (of Lemon that is!)

Name: Collards with a Twist (of Lemon that is!)
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 6-8 serving(s)
Ingredients: 1 bag already cleaned and washed collard greens; 1 1/2 cups water; 2 teaspoons salt; 2 large lemons, juice of; 3 tablespoons bacon drippings; 2 1/2 teaspoons minced garlic; 1 medium jalapeno, seeded and minced fine; 2 pieces crisp fried bacon, crumbled and set aside

Submitted by Georgia Girl

"These are a little bit of a twist on the traditional but sooo good that even my Gran would approve. And the pot liquid ("likker" to all you "Suthenuhs")is fabulous over hot cornbread! It is actually loaded with vitamins--try it, I promise you'll like it. I use the already cleaned and washed collards in a bag that are just like the already washed salad greens. They are in the fresh vegetable department."

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Ready In:: 1hr
Ingredients:: 8
Serves:: 6-8

ingredients

1 bag already cleaned and washed collard greens
1 ¹⁄₂ cups water
2 teaspoons salt
2 large lemons, juice of
3 tablespoons bacon drippings
2 ¹⁄₂ teaspoons minced garlic
1 medium jalapeno, seeded and minced fine
2 pieces crisp fried bacon, crumbled and set aside

directions

With a sharp knife, cut away the tough stems from the leaves.
Tear the leaves into bite-sized pieces.
Mix the salt and lemon juice into the water in a 6 quart pot.
Add the collards (they will cook down to half their bulk.) Add the bacon drippings, minced garlic, and the minced jalapeno.
Bring to a boil, stir, and reduce heat to medium low.
Cover and simmer for 30 minutes.
Remove to a serving dish with a slotted spoon and garnish with the crumbled bacon sprinkled over the top of the greens.
Serve the pot liquid in a small bowl along side the greens.
Some people like more of it on their greens, and lots of people like it on their corn- bread instead of butter!
***Note:Ifyou cannot find"collards in a bag", buy 2 bunches of fresh collards.
Cut about 3 inches off the bottom of each bunch.
Discard the tough outer leaves and try to pick out the freshest looking, most tender leaves.
Rinse in cold water until no dirt or sand clings to the leaves, then follow the steps above.

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RECIPE SUBMITTED BY

Georgia Girl

United States

As you can tell, I'm from Georgia---a rather tattered old Southern Belle by now, but still feisty, I'll have you know!! I've been married to the same DH for 35 years, and we have two sons. My sweet and lovely stepdaughter has given us two little grand- daughters who are the lights of our lives. We had an antique shop for 7 years back in the late 80's, and I think we are getting back into the Biz next month--not a regular shop again, but just doing some of the shows once or twice a month. I love to read(I collect biographies),do needlepoint and cross-stitch, go antiqueing, and visit the grandbabies. My very favorite cookbook is "The Joy of Cooking" by Irma Rombauer. I got it at my first bridal shower, and it's still the best for just basic good cooking. I have tried to get rid of most of my pet peeves in the hope that other people will overlook my many faults if I overlook theirs--that's not to say that I don't want to scream at people who are in the turn lane and don't watch for the turn arrow, but, hey, I have my windows rolled up and they can't hear me, can they?? Since we are retired, I have the month off thingie, but if I had the $$$, I would take the train ride across Canada from Montreal to British Columbia, visit with I hope our-soon-to-be in-laws in Vancouver, drive down the Cali- fornia coast to visit relatives in San Diego then drive across the U.S. stopping to see whatever we wanted to see.

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