Title: Collards for a Feijoada
Categories: Vegetables
Yield: 6 Servings

1 tb Chopped onion
2 tb Shortening
1 1/2 lb Collards, finely shredded

Salt

Saute the onion in the shortening until it begins to brown. Add the
collards & salt & cook over low heat, stirring frequently, until the
collards are tender, or about 15 minutes.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini