Fried Collard Greens a La Aunt Mary Lee and Nita

1 large bunch fresh collard greens
water for washing and soaking
1 or 2 Tablespoons table salt for soaking
4 or 5 slices bacon
bacon drippings
1 teaspoon table salt
2 or 3 Tablespoons granulated sugar
3/4 to 1 cup water
1 Knorr chicken or ham bouillon cube (optional)

To Prepa Get out a cutting board, a heavy duty knife such as a French
Chef Knife, a large colander or pot to put the trimmed collards in and a
large trash can for stalks and stems. Sit down to do the following: Place
bunch of collard greens on cutting board and with knife, cut across the
root ends/stalks of the collards (up to where the leaf starts). Discard
stalk ends. One leaf at a time, take each leaf of collard green and strip
out the stem and pull away the leaf part. Discard the stem part. Place
leaf in colander or pot. When finished, take greens to clean sink and
place in sink. Cover greens with cold water and allow to soak a few
minutes. Dissolve 1 or 2 Tablespoons table salt in the water and stir in
good. Aunt Mary Lee says any little bugs will die in the salt water and
drop off.

Drain and remove collards from sink. Repeat washing collards through at
least 2 more sinks full of plain cold water. In large pot or Dutch oven
for which you have a lid, fry bacon until crisp. Remove cooked bacon,
crumble and set aside. Leave drippings in the pot. Add well drained
collard greens to hot pot with drippings in it. Stir constantly and "fry"
the collards for a few minutes, wilting them down good. Add lid to pot.
Stir often. Now add ONLY about 3/4 to 1 cup water -- You only want to
steam the collard now. Add 1 teaspoon salt, 2 or 3 Tablespoons granulated
sugar and 1 Knorr chicken or Knorr ham bouillon cube (optional). Reduce
heat and cover. Cook until

tender and collards change color to dark green. Depending on the
tenderness of the collard greens, some collard greens will be "done" in 10
to 15 minutes. Reduce liquid. Taste and adjust seasoning as needed.

When greens are tender and ready to serve, take 2 sharp knives and chop
the collards finely using a scissors motion. Sprinkle with crumbled
bacon. Serve hot with mild Pepper Sauce or with Apple Cider Vinegar.

ENJOY!

Nita Holleman
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