Ingredients
Spice options:
Ginger mustard bottled sauce.
Barbecue sauce.
Olive oil + garlic + italian spices + salt.
Butter + lemon + salt and pepper.
Sauteed meat and onions and whatever they’re spiced with.
Preparation
wash and de-vein a large bunch of collards. roll into a cigar shape and slice. unroll and slice again crosswise. place in a thick-bottomed pot of boiling water for 2-4 minutes. drain and return to pot. Add sauce or spice/oil mixture. Don’t overcook. Spoon into bowl. May be cooled, covered, for next day.
