| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | New York City | Veggie-sd | 6 | Servings |
INGREDIENTS
| 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 |
INSTRUCTIONS
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@netrax.net (Shermeyer-Gail) on Oct 13, 1997
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