Collard greens (hl)

Yield: 6 Servings

Measure Ingredient
½ Bushel collard greens; approximately 5 pounds
1 large Piece fat back
2 Sticks butter
2 Hot peppers
½ cup Vinegar
½ cup Sugar
Salt; to taste

Take greens off stems, tear into small pieces. Wash very well, drain and rinse again. Place all ingredients in a very large pot, cover with water and cook on low for 6 hours. Salt to taste.

Yield: 6 servings

Nutritional Information: Calories: 383, Fat: 33 grams.

Recipe courtesy of Chef Terrie Mangrum of The Hog Pit in New York City.

Recipe by: Recipe for Health Show RHJ107 Posted to MC-Recipe Digest V1 #843 by 4paws@... (Shermeyer-Gail) on Oct 13, 1997

Similar recipes