Yield: 6 Servings
|½ \N||Bushel collard greens; approximately 5 pounds|
|1 large||Piece fat back|
|2 \N||Sticks butter|
|2 \N||Hot peppers|
|\N \N||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