Two Bunches of Collards
1/4 c. green bell pepper
1/4 c. red oinion
1 tbsp. minced garlic or fresh cloves
1/4 of a jalpeno pepper
1 tbsp. olive oil
1/2 tsp. salt
1/2 tsp. black pepper
1/2 tsp. sugar
1/4 - 1/2 tsp. baking soda

Cut bottom stalk from greens. Chop greens as fine as you desire, wash them very well. Dice oinions, bell pepper, garlic sauté in olive oil, on medium heat. add jalapeno. If you like heat you can add more.

Add collards by hand full; remember as they heat they'll shrink. Sauté collards with other ingredients, add salt, black pepper, sugar, and baking soda. The baking soda speeds up the cooking process.

Reduce heat to a simmer; allow to cook til tender. Enjoy!

Remember you can always increase or decrease any amount of the ingredents above. But be sure you don't over-do the baking soda. And don't forget the cornbread...

Submitted by: Ms. Gigi