Monrovian Collards and Cabbage

Serves     8 portions


1 bunch collard greens
2lbs. cabbage1oz. butter or oil
1/2 Ib. bacon
1 large onion, sliced
1 tbs. salt
1 tbs. crushed red pepper
1 tsp. black pepper
1 quart water

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


In a 4-quart saucepan:

Combine: 1 bunch COLLARD GREENS, washed and cut in small pieces
1 oz. BUTTER or OIL.

Cook for 15 minutes or longer until vegetables are tender.

Correct the Seasoning to your taste.

Strain before serving if water has not been absorbed.

Serve in a 2-quart bowl.

* 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.

1/2 Ib. BACON, cut in 1- to 2-inches pieces*1 large ONION, sliced1 Tbs. SALT 1 Tbs. CRUSHED RED PEPPER 1 tsp. BLACK PEPPER and1 quart WATER.

Simmer gently for 30 minutes.

Add: 2 Ibs. CABBAGE cut into 8 wedges and


Notes and Instructions