Title: Collard Greens the New Way
Categories: Vegetables, Chilies
Yield: 10 Servings
1/2 Bushel Collard greens
Approximately 5 pounds
1/2 c Vinegar
1/2 c Sugar
2 Hot peppers
1/4 c Onion powder
1/4 c Garlic powder
2 tb Black pepper
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 an hour. Salt to taste.
Recipe by: Chef Terrie Mangrum of The Hog Pit in New York City.
Source: Recipe for Health Show
Posted by: Gail Shermeyer
