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Collard "My World" Greens


3 bunches collard greens
1/2 onion; chopped
3 cloves garlic; minced
1/2 teaspoon prudhomme poultry or vegetable magi; up to 1
1 small hunk o' leftover butt or brisket; chopped
3 tablespoons peanut oil

gently saute everything but the greens in the oil. while waiting, wash the greens and roll them up tightly the long way like cigars. starting at the top end, make the thinnest possible slices across the cigar until you reach the stems. this will give you a big hairy pile of greens. turn the heat up to high and when the pan is good and hot but the garlic hasn't burnt yet, toss in the greens. saute on high for a few minutes.. you can eat 'em like that or hold 'em over a low heat if you need a little time. serves 4- 6 jc Mastercook Formatted By Kurt Lucas Submitted to the BBQ Mailing List by jeffrey cohen on Jan 8, 1999, converted by MC_Buster. - - - - - - - - - - - - - - - - - -

Yield: 1 serving

Preparation Time: 0:00

** Exported from Now You're Cooking! v5.57 **

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