Give your collards pizzazz by simply shaking the amount of seasoning that you like.
3⅛ ounces salt substitute (potassium chloride)
¼ cup Splenda®
1 tablespoon parsley
1 tablespoon gumbo file
2 teaspoons ground red pepper
2 teaspoons ground black pepper
2 teaspoons basil
2 teaspoons paprika
2 teaspoons Adams® chili powder (or other brand without sodium)
2 teaspoons garlic powder
1 teaspoon onion powder
1 teaspoon oregano
½ teaspoon thyme
½ teaspoon rosemary
½ teaspoon sage
½ teaspoon mint leaves
¼ teaspoon nutmeg
¼ teaspoon cinnamon
¼ teaspoon ginger
¼ teaspoon cumin
Measure the ingredients carefully.
Grind them in the blender until they are almost uniform.
Store the mixture in an airtight container.
Shake before using.
Measuring cups and spoons • Blender • Airtight container
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