COLLARD GREENS AND CORNMEAL DUMPLINGS

1/4 cup bacon drippings

1 small onion, chopped

1 jalapeno pepper, chopped (optional)

1 ham hock

2 teaspoons sugar

1/4 teaspoon crushed red pepper

3 pounds fresh collard greens,

cleaned and chopped

2 teaspoon seasoned salt

2 teaspoons garlic powder

1/4 teaspoon pepper

In a large pot, heat drippings

over med-high heat.

 

 Add onion and jalapeno pepper.

 

 Fry until onion is soft.

 

 Add meat and enough water to cover;

 bring to a boil.

 

reduce haet to medium.

 

 Cover and simmer 1 hour.

 

 Add remaining ingredients and

cook 45 minutes more.

 

 Check often and add

water as needed to prevent scorching.

 

 Simmer an additional 30 to 45 minutes

or until greens are tender.

DUMPLINGS:

1 cup cornmeal

1/4 cup all-purpose flour

1 teaspoon baking powder

1/2 teaspoon salt

2 eggs

1/2 cup milk

1 tablespoon melted bacon drippings

Place cornmeal in a large mixing bowl.

 

 Sift together flour, baking powder, and salt;

 mix into cornmeal.

 

Beat eggs and combine with cornmeal mixture.

 

 Add milk and drippings.

 

 Using a large spoon, drop the batter onto greens;

 cover tightly and simmer for 5 to 10 minutes

or until done.

 

 4 to 6 servings