Spicy Collard Greens
In the South, people tend to be loyal to one green: turnip, mustard or collard. In fact, where chef Edna Lewis was raised in Virginia, collards weren't grown at all, annd to this day she maintains a prejudice against them--except in this recipe. The important thing to watch for when buying greens is that the leaves have no yellow or discolored areas. In preparing the dish, you can control the level of spiciness by adding more or less red pepper.
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