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Categories:Viewed: 37 - Published at: 7 years ago
Ingredients
- 3 pounds collards or kale
- 2 teaspoons olive oil
- 2 bacon slices, finely diced
- 8 cups chopped onion
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 to 1 teaspoon hot pepper sauce
Method
- Remove stems from collards. Wash and pat dry. Stack 4 or 5 collard leaves together, and roll up holding tightly. Slice thinly to equal 32 cups.
- Heat oil in a large Dutch oven until hot. Add bacon; saute 2 minutes or until lightly browned. Add onion; saute 2 minutes. Add collards in 4 batches; cook 1 minute after each addition, stirring frequently. Cook an additional 25 minutes or until tender, stirring frequently. Add salt, pepper, and sauce; cook 2 minutes.
