Directions:
Mix all the ingredients In a large stock pot and cook until tender. Store in the refrigerator for a day to blend flavors. May be served cold or hot.
Ingredients:
- 2 lb collards, chopped
- 1 c chicken broth
- 1 medium onion, chopped
- 2 cloves garlic, finely chopped
- 1/4 tsp crushed red pepper
- 1/4 tsp black pepper
