MEXICAN COLLARD GREENS
My Dad told me about some Mexican collards he had at a local restaurant back home so I was challenged to try to recreate the dish. I have to say, they are so very good and he said they were as close to what he had as could be. Served up with a big pone of cornbread to sop up the pot likker from the collards. Honestly, I could have eaten the whole pot.
Provided by Janet Crow @jcrow216
Categories Vegetables
Number Of Ingredients 9
Steps:
- In a large pot add half of the collards and all of the water, bring up to a boil over high heat and as the collards begin to wilt add the remaining collards to the pot along with the onion, canned tomatoes, red pepper flakes, fat back and chicken boullion cube.
- Bring back up to a boil, reduce the heat to med. high and cook for 1 hour or to your desired tenderness. Season with salt and pepper to taste and the hot sauce before serving.
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