Fried Greens
Source of Recipe
Aunt Saunny
2 pounds fresh collard greens
3 tablespoons olive oil
1 medium-size onion, minced
2 cloves garlic, minced
Wash the collards thoroughly and bunch it together. Take each bunch, roll it
tightly, and cut in crosswise into thin strips. Wash the strips and drain
them thoroughly. Heat the oil in a large, heavy skillet over medium heat,
then cook the onion and garlic, stirring them until they are lightly
browned. Add greens cook, stirring so that the greens are soft, but retain their bright
green color. Serve hot.
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