Ingredients
- 5 pounds collard vegetables, cleaned and stems removed
- 2 white-colored onions, diced
- 6 cloves garlic clove, minced
- 1 1/two tablespoons vegetable oil
- 1 teaspoon crushed red pepper
- 1 smoked poultry wing
- 2 cups chicken stock
- Pepper and salt
- 1/4 cider vinegar
Directions
Saute onions and garlic clove in oil until soft and add poultry wing. Add chicken stock and chopped or torn vegetables. As vegetables prepare lower, add water when needed and season with salt, pepper and crushed red pepper. Prepare until tender, about forty-five minutes. Serve with vinegar quietly.
Recipe thanks to Tanya Holland
How-Tos
Collard Vegetables (02:29)
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Recipe thanks to Guy Fieri
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