Yield: 6 Servings
| Measure | Ingredient |
|---|---|
| ½ \N | Bushel collard greens; approximately 5 pounds |
| ½ cup | Vinegar |
| ½ cup | Sugar |
| 2 \N | Hot peppers |
| ¼ cup | Onion powder |
| ¼ cup | Garlic powder |
| 2 tablespoons | Black pepper |
| \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: 108, Fat: 1 gram.
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