| 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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