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      Title: Collard Greens the New Way
 Categories: Vegetables, Chilies
      Yield: 10 Servings

    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

  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 an hour. Salt to taste.

  Recipe by: Chef Terrie Mangrum of The Hog Pit in New York City.
  Source: Recipe for Health Show
  Posted by: Gail Shermeyer

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