Monrovian Collards and Cabbage
- 1 bunch collard greens, washed and cut into small pieces (may substitute 2 lbs. spinach)
- 1/2 lb. bacon cut in 1-inch pieces
- 1 large onion, sliced
- 1 Tbsp. salt
- 1 Tbsp. crushed red pepper
- 1 tsp. black pepper
- 4 c. water
- 1 head cabbage, cut into 8 wedges
- 2 Tbsp. butter or oil
Combine collard greens, bacon, onion, salt, red pepper, black pepper and water. Simmer gently for 30 minutes. Add cabbage and butter or oil. Cook for 15 minutes or longer until vegetables are tender. Strain before serving if water has not all been absorbed.
Makes 12 servings.
Per serving: 150 calories, 9 grams (g) fat, 8 g protein, 9 g carbohydrate and 450 milligrams (mg) sodium