The Slow-Simmered Collard Greens on page 365 is a pretty simple recipe to put together. Being a picky eater growing up, greens was one of the few things I would eat :).
The "work" is the washing and chopping or tearing of the greens and let it cook for about 40 minutes. I didn't get a chance to get to Kroger so I wasn't able to get the optional Chipolte Chile in Adobo since Albertson's didn't have it. Next time I make it, I'll definitely add it.
The greens were fine by themselves but would have been better that that extra zing of the Chiles :).
I incorporated the greens with some black eyed peas over rice and Fired-up Cornbread that I had made before but hadn't marked in my book!
~~Gymmie
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