|
|
|
12 hickory smoked bacon slices, finely chopped 2 medium size sweet onions, finely chopped 1/4 lb. smoked ham, finely chopped 3 garlic cloves, finely chopped 3 (32 oz.) chicken broth 3 (1 lb.) fresh collard greens, washed and trimmed 1/2 c. apple vinegar 1 Tbsp. sugar 1 tsp. salt 1/2 tsp. pepper Cook bacon in 10-quart stockpot on medium heat for 10 to 12 minutes, or until crisp. Add onions; saute 8 minutes. Add broth and remaining ingredients. Cook 2 hours, or until desired degree of tenderness. This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |