- 2 pounds collard greens, trimmed, washed and cut into 1 inch slices
- ¼ cup sliced fresh garlic
- ½ cup vegetable oil
- ½ teaspoon salt
- Black pepper to taste
- Tabasco sauce
In a large pot, boil the collards until very tender.
Drain cooked greens thoroughly in a large strainer or colander.
Heat the oil in a skillet or the pot that was used to cook the collards.
Add the garlic and cook, stirring constantly, until garlic is nicely browned and crisped.
Add drained collards, season with salt and pepper, and a few dashes of Tabasco.
Mix together thoroughly.
This dish goes nicely with black-eyed peas, rice and cornbread.