2 ½ lbs Collard Greens
2 qt Chicken Broth
1 tsp Salt
¼ tsp Black pepper
½ Tbs Tabasco sauce
½ Tbs Garlic Powder
½ Tbs Onion Powder
2 Tbs Margarine
1 Tbs Ham Base
¼ lb Country Ham (small dice)
• Combine all ingredients in 3 qt sauce pot, bring to a boil.
• Simmer for 45 minutes or until Collards are tender.
Presented by Chef Roman Campbell, Applewood Farmhouse Restaurant
1/11/2018
