Fried Collard Greens a La Aunt Mary Lee and Nita
1 large  bunch fresh collard greens
  water for washing and soaking
1 or 2 Tbsp  table salt for soaking
4 or 5 slice  bacon
  bacon drippings
1 tsp  table salt
2 or 3 Tbsp  granulated sugar
3/4 to 1 cup  water
1   knorr chicken or ham bouillon cube (optional)
to prepare: get out a cutting board, a heavy duty knife such as a french 
chef knife, a large colander or pot to put the trimmed collards in and a 
large trash can for stalks and stems. sit down to do the following: place 
bunch of collard greens on cutting board and with knife, cut across the 
root ends/stalks of the collards (up to where the leaf starts). discard 
stalk ends. one leaf at a time, take each leaf of collard green and strip 
out the stem and pull away the leaf part. discard the stem part. place 
leaf in colander or pot. when finished, take greens to clean sink and 
place in sink. cover greens with cold water and allow to soak a few 
minutes. dissolve 1 or 2 tablespoons table salt in the water and stir in 
good. aunt mary lee says any little bugs will die in the salt water and 
drop off. 
drain and remove collards from sink. repeat washing collards through at 
least 2 more sinks full of plain cold water. in large pot or dutch oven 
for which you have a lid, fry bacon until crisp. remove cooked bacon, 
crumble and set aside. leave drippings in the pot. add well drained 
collard greens to hot pot with drippings in it. stir constantly and "fry" 
the collards for a few minutes, wilting them down good. add lid to pot. 
stir often. now add only about 3/4 to 1 cup water -- you only want to 
steam the collard now. add 1 teaspoon salt, 2 or 3 tablespoons granulated 
sugar and 1 knorr chicken or knorr ham bouillon cube (optional). reduce 
heat and cover. cook until 
tender and collards change color to dark green. depending on the 
tenderness of the collard greens, some collard greens will be "done" in 10 
to 15 minutes. reduce liquid. taste and adjust seasoning as needed. 
when greens are tender and ready to serve, take 2 sharp knives and chop 
the collards finely using a scissors motion. sprinkle with crumbled 
bacon. serve hot with mild pepper sauce or with apple cider vinegar. 
nita holleman 
(ID: 9746) Mirror: Fri, Dec 5, 2003

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