Re: Us Northern boys......collards -- FWL Cookbook Friends

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Date Posted: 19:14:14 01/27/05 Thu
Author: Mary Cheatham, www.FWLCookbook.com
Subject: Re: Us Northern boys......collards
In reply to: Mary Cheatham, www.FWLCookbook.com 's message, "Re: Us Northern boys......collards" on 14:06:24 01/27/05 Thu

Another Recipe for a Northern Boy Trying Collards

Collard Slow Cooker Casserole�
(Slow cooker)
1 package (16 ounces, 5 cups) frozen chopped collard greens
2 tablespoons olive oil
2 tablespoons rice vinegar
1/8 teaspoon baking soda
1 teaspoon salt or salt substitute
1 can (10.75 ounces) cream of chicken soup
1 can (10.75 ounces) cream of mushroom soup
2 teaspoons Splenda� or sugar
1 large can French fried onions

Place all the ingredients except the onions in a slow cooker. Cook on high for 3-4 hours until tender. Layer the onions on top inside the cooker 10-15 minutes before serving.

Notes:
Collards do not require as much cooking as other greens. The time required by slow cookers may vary. Check for doneness. Cook on low if you will need to leave the cooker for several hours.

If you use fresh collards, double the amount. Place the collards in a big pot, and saut� them in olive oil. As soon as the collards wilt, they will shrink.

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