Smith's Chef Lacey Nixon Recipe
Southern Collard Greens
1 16oz. bag Kroger collard greens
1 16oz. bag Kroger mustards
4 cups. water
2 32oz. carton chicken broth or 14oz. cans
1 tsp. minced garlic
1 full ham stake cubed or pork hocks
1 tsp. salt
½ teaspoon garlic powder, onion powder
1/3 c. white vinegar
½ yellow onion diced
1 tbsp. canola or vegetable oil
1 3oz. bag real bacon bits
1. In a large saucepan combine both bags of greens, add water and chicken broth.
2. Add cubed ham, bacon bits, minced garlic, diced onions and vinegar.
3. Sprinkle all seasons, then add oil of your choice. Cover and cook on medium high for 4-6 hours for desired texture. Serve and enjoy!
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