Cooking Suggestions
Traditional cooking time: 60 minutes
Pressure Pot cooking time: 35 minutes
Granny Marie Smiths’ Favorite Vegetable (1913 – 2008)
2 lb. Veined Collards
2 Large onions
2 Swanson 14.5 oz. cans chicken broth
2 or 3 boiled chicken wings seasoned to taste
2 tablespoons sugar or 3 packets Truvia sweetner
3 ½ tablespoons cooking oil (olive oil)
2/3 teaspoon salt
1/2 teaspoon pepper
6 Dashes Garlic Powder
1/2 teaspoon Texas Pete hot sauce
1 1/3 tablespoons apple vinegar
2 Cups water or as needed
Wash leaves thoroughly, remove the center veins, roll up and make 1 “cross section cuts. Weigh 2 lbs. Set aside.
Add chicken broth, boiled chicken wings, cooking oil, salt, pepper, sugar, sliced onions, garlic ,Texas Pete, apple vinegar, add water as needed and bring to boil. Add greens to mixture and boil for 60 min. or until tender. Makes 6 to 8 large servings. Note: Pressure pot cook time 35 min. Enjoy. Miss Patsy’s Kitchen.
