Crumb-Coated Potato Halves - cooking recipe

Ingredients

1/2 c. Italian seasoned bread crumbs
1 tsp. paprika
1 tsp. salt
1/8 tsp. pepper
4 large potatoes, peeled and halved
2 Tbsp. butter or margarine, melted

Preparation

To prepare collard Greens, wash well and drain.
Place 1/2 to 1 pound of Ham Hock to every 5 pounds of collards in a large pot with 2 quarts of water.
Simmer 45 minutes and then add collards, a pinch of sugar, 1 tablespoon of crushed red peppers, salt and pepper to taste.
Cook and additional 45 minutes or until collards are tender.
It's best to cook the meat for the collards first before adding them to the pot.