Collard greens left at room temperature for 4.5 hours. Safe to eat?
OK, I'm an idiot and forgot about a pot of (vegetarian) greens on the stove. I turned them off, covered them and left them for about 4 1/2 hours. I know the oft-quoted guidelines say two hours is the max because bacteria starts growing. But it's a huge pot of greens and I am having trouble bringing myself to throw them out! What are my chances of getting sick?