Collard Greens

Collard Greens

  • 2-3 lbs collard greens
  • ½ c hot water
  • 2 tbsp olive oil
  • ¼ tsp salt
  • 1 tsp Bragg’s liquid aminos
  • 1 tsp Bakon seasoning or liquid smoke
  • ¼ c lemon juice

Strip leaves from stems. Wash thoroughly 3 times, changing water each time—use salt and/or vinegar in 1st wash to remove grit. Let leaves drain; then chop into bite size. Put half of the greens into the pot, along with all ingredients except the lemon juice. Cover and cook 5-10 minutes. Then add more greens, cover and cook approx. 10-20 minutes or until desired tenderness.