Liberia

Monrovian Collards and Cabbage

Yield: 8 portions

Note: If collard greens are not available, use 2 Ibs. spinach instead, in which case cut cooking time to 10 minutes.

-1 bunch collard greens, washed and cut in small pieces
-1/2 Ib. bacon, cut in 1- to 2-inches pieces*
-1 large onion, sliced
-1 Tbs. salt
-1 Tbs. crushed red pepper
-1 tsp. black pepper
-1 quart water
-2 lbs cabbage, cut into 8 wedges
-1 oz butter or oil


1) In a 4-quart saucepan, combine collards, bacon, onion, salt, red pepper, black pepper and water. Bring to a boil, reduce heat and simmer gently for 30 minutes.
2) Add cabbage and butter/oil, and cook 15 minutes more, or until vegetables are tender. Adjust seasoning to taste.
3) Strain before serving if water has not been absorbed. Serve.

* Ham hocks previously cooked may be substituted for bacon, but save the water in which ham hocks were
cooked to use as the Iiquid for the recipe.