Collard greens 4 Tb olive oil 1/4 c Tasso ham, -- chopped 1/4 c pickled
Pork, -- chopped 1 1/4 c onion, -- finely chopped 2 cloves es garlic,
Minced 1 pn red pepper flakes
1 Teelöffel
Paul Prudhomme's Vegetable
die Zubereitung:
Wash and pick through the greens carefully, remove stems and any bruised or discolored leaves. Tear greens into medium pieces.
Heat oil in pot and stir in Tasso ham and pickled pork. Mix in onion and garlic and cook about 2 minutes, stirring frequently. Add collard greens and spices and cook for 1 minute. Add Italian dressing and vinegar and then simmer for 2 hours or until very tender.
