Jada Chicken Salt offered us samples of their different flavors, I couldn't wait to use them. Unfortunately, I had no idea of what I was going to make, until I saw some nice collard greens at the produce stand. I knew the Chicken Salt would work great in my greens! And speaking of greens, I worked with a young man that claimed his Granny made the best collard greens in the world. I told him that mine were better than his Granny's, and I'd make him some to compare, but that he had to be honest and tell me who had the best greens. I brought some to work one day, heated them up and let him try them. He opened the container, poked around in it with his fork, smelled it, then ate a big forkful. The big grin on his face told me whose greens were the best! And now, they're even better with the addition of Chicken Salt!
Not your Mother's Collard Greens
by Matt the Butcher
4 cups chicken broth
1 bunch collard greens, washed, tough stems removed
20 cloves peeled garlic (that's right, 20!!)
1 medium onion, sliced
8 ounces Teet's Smoked Pure Pork Sausage, sliced
2 Tablespoons Barbeque Chicken Salt
1 teaspoon Red Pepper Chicken Salt
Chop greens, add to a large pot with all the other ingredients and bring to a high simmer. Cook until greens are tender, about 90 minutes.