4 to 6 bunches of collard greens (washed, picked over for hard stems and torn)
1/2 pkg. salt pork, chopped (Hormel)
1/2 white or yellow onion, chopped
2 garlic cloves, finely minced
1 (10 oz.) can beef consomme (Campbell's)
1 tbsp. red wine vinegar
water

In a large soup pot sprayed with olive oil spray (Pam), sauté the salt pork. When the fat starts to render, add the onions and garlic. Cook on low to medium heat for about 10 to 15 minutes longer, until onions start to glaze nicely but not brown.

Add the collard greens, beef consomme and water to almost cover the greens. Add the vinegar. Stir gently. Cook the greens with a lid for approximately 1 and 1/2 to 2 hours until greens are tender and the cooking juice is green.

Note: You may need to cook longer at a higher altitude.

Serve with juice in soup bowls with freshly baked bread, cornbread or tortillas to soak the juice. Some of my guests have been known to drink the juice in a mug, it is soooo good!

Season at your own discretion, but salt is probably not needed due to the pork and the consomme. This is not a low salt dish.

I use 4 large bunches of greens or 6 smaller bunches.

Variations: Add several slices of chopped ham or smoked sausage with the cooking pork for an even heartier dish! Top each serving with sliced hard boiled egg.

Tip: This is better than chicken noodle soup for an illness, such as a cold, flu or hangover.

Submitted by: Genie