Recipe: Herbed Collard Greens

HERBED COLLARD GREENS

2 pounds fresh collard greens
3 slices salt pork
1/2 cup boiling water
1/4 teaspoon salt
1/8 teaspoon ground black pepper
1/2 teaspoon oregano

Wash young, tender collards carefully. Cut off root ends and coarse stems. Place in saucepan.

Brown salt pork in a skillet and add to collards. Pour in 1/2 cup boiling water. Add salt, black pepper, and oregano. Cover and cook until collards are tender, 20 to 25 minutes. Chop greens two or three times for ease of eating. Serve hot.

Makes 6 servings
From: Recipelink.com
Source: Old magazine recipe clipping, source unknown, not dated