Collard Greens

Place water, red pepper and meat in large pot and boil for 1 hour.

Prepare greens by discarding damaged or yellowed leaves. Cut away tough stems from each leaf.

Wash greens individually until water runs clear and free of dirt and grit.

Collard greens are large and usually require cutting before cooking.

To do so, fold leaf in half at its center vein, fold over once or twice, then cut in half with scissors or a knife.

Add remaining ingredients to meat in boiling water and then the greens.

Cover and cook rapidly for about 30 minutes or until greens are tender yet firm.

Serve with diced raw onions and vinegar.

Yields 16 servings.