My grandmother, Willie, passed away in February 2013. I have the fondest memories of being a little kid in her home and watching her cook on Sunday's after church. I'm so honored and happy that she wrote down and taught me how to cook some of her special dishes. I am forever grateful for the 24 years God shared her with me. Even though I've switched up the original recipe, I hope you enjoy this collard greens recipe with some homemade cornbread just as much as my family has over the years.
- 2 lbs. Collard Greens
- 8 c. Chicken Stock
- 1/4 c. Brown Sugar
- 4 tbsp. Louisiana Hot Sauce
- 4 tbsp. Red Pepper Flakes
- 1/2 tsp. Kosher Salt
- 2 tbsp. Cracked Black Pepper
- 2 tbsp. Ground White Pepper
- 1 tsp. Garlic Powder
- 8 oz. Salt Pork, Sliced
- 6 oz. Cooked Bacon, Chopped
- 8 oz. Cooked Turkey Leg, Sliced
There's a trick to making these collard greens... the trick is called time. You must be patient or the collard greens will suffer and so will everyone who tries them.
Start by washing your greens. NO ONE wants to eat dirt or bugs. Wash the greens once. Wash the greens twice. Wash the greens three times. Then roll the greens and chop them into strips. Place aside.
- Heat the stove to medium high heat then add 2 cups of the Chicken Stock with 2 cups of HOT Water, Louisiana Hot Sauce & Red Pepper Flakes into a very large stock pot and bring to a boil.
- Change heat setting to medium heat and add ALL of the meat. Cover and leave for one hour. Remember to stir as needed to prevent sticking.
- Add the Collard Greens to the meat then pour the remaining chicken stock and 2 c of HOT Water into the stock pot. Leave on medium heat and cover with a lid.
- Stir occasionally to make sure that all the greens are in the broth. If you begin to run low on liquor, use a cup of HOT Water.
- Stir in the brown sugar, salt, pepper and garlic powder.
- Cook on Medium for 2 hours or until tender.