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Kickin' Collard Greens

Reviewed: Jan. 1, 2013
I made this recipe (well, with some modification) for New Year's day and it got rave reviews! And this from southerners who don't usually like greens very much. How I changed it: I omitted the onion and used canola oil instead of olive. I remember my father saying that my grandmother said you should cook greens in only the water that clings to their leaves. I didn't have the guts to try that, so I used some vegetable broth I had left over and I used only enough to barely cover the greens and cooked it over low heat so as not to burn it. It was a little "dark" tasting so I added a spoonful of sugar (for 3 bunches of greens) and the juice from half a lemon and cooked it about 15 minutes more. Very happy with the result. Thanks!
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