742. MONROVIAN COLLARDS and CABBAGE with BACON

yields 8 portions


1 bunch collard greens, washed and cut in small pieces
1/2 lb. bacon, cut in 1- to 2-inch pieces
1 large onion, sliced
1 tablespoon salt
1 tablespoon crushed red pepper
1 teaspoon black pepper
1 quart water
2 lb. cabbage, cut into 8 wedges
1 oz. butter or oil

In a 4-quart saucepan, combine collard greens, bacon, onion, salt, crushed red pepper, black pepper and water. Simmer gently for 30 minutes. Add cabbage and 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.


courtesy of: The African Cookbook, by Bea Sandler. New York: Carol Publishing Group, 1993