Servings: 100 Portions
Portions: 1/2 Cup Each
2 gallon water, boiling
1-1/2 quart (2 lb) bacon, chopped
20 lb collards or kale, fresh
4-1/2 tablespoon (3 oz) salt
1-1/2 teaspoon pepper, black
10 oz (2 cups) onions, dry, chopped,
2 oz (1/4 cup) butter or margarine
8 oz (1 cup) sugar, granulated
1-1/2 cups vinegar
Add bacon to water; cover and simmer 30 minutes. Trim away any bruises or blemished spots on greens. Cut leaves from stems. Wash leaves in several changes of cold water to remove all traces of dirt or sand. Cut into small pieces. Add greens, salt, and pepper to water. Add enough water to cover greens. Cover and simmer 1-1/2 hours.
Sauté 10 oz (2 cups) chopped, dry onions in 2 oz (1/4 cup) butter or margarine until light yellow; add 8 oz (1 cup) granulated sugar and 1-1/2 cups vinegar. Cook 3 minutes.
Add to cooked greens.
Serve with cooking liquid (pot liquor).
NOTE:
27 lb fresh collard greens A.P. or 29 lb fresh kale A.P. will yield 20 lb greens E.P.