INGREDIENTS
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4 lbs collard greens, cleaned and cut
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1 lb bacon ends, chopped
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1 large onion, diced
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6 cups chicken broth
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2 cups water
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1 tsp seasoning salt
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1/2 tsp ground black pepper
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1 tsp minced garlic
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1 large jalapeno pepper, sliced
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2 to 3 tbsp of white distilled vinegar