3 lbs. collards
48 oz. low-sodium chicken broth
1 packet Herb-Ox® chicken bouillon (1.2 ox.)
3 Tablespoons sugar
4½ Tablespoons cooking oil
1½ teaspoons salt
¾ teaspoon pepper
3 Tablespoons sugar
3 large onions, sliced
9 Dashes garlic powder
¾ teaspoon Texas Pete hot sauce
1½ Tablespoons apple vinegar
Wash leaves thoroughly, remove the center veins, roll up and make 1“ diagonal crosscuts. Set aside.
In a large pot, add chicken broth, bouillon packet, cooking oil, salt, pepper, sugar, sliced onions, garlic powder, Texas Pete, and apple vinegar. Bring to a boil. Add greens to mixture and boil for 60 minutes or until tender. (If using a pressure cooker, cook for 30 minutes). Add water as needed.
Makes 6 to 8 large servings. Enjoy!
