Ingredients Jump to Instructions ↓

  1. Amount Measure Ingredient -- Preparation Method -- -- --

  2. 3 bunches collard greens

  3. 1/2 onion -- chopped

  4. 3 cloves garlic -- minced

  5. 1/2 teaspoon Prudhomme Poultry or Vegetable magic -- up to

  6. 1 small hunk o' leftover butt or brisket -- chopped

  7. 3 tablespoons peanut oil

Instructions Jump to Ingredients ↑

  1. Gently sauté everything but the greens in the oil. While waiting, wash the greens and roll them up tightly the long way like cigars. Starting at the top end, make the thinnest possible slices across the cigar until you reach the stems. This will give you a big hairy pile of greens. Turn the heat up to high and when the pan is good and hot but the garlic hasn't burnt yet, toss in the greens. Sauté on high for a few minutes.. You can eat 'em like that or hold 'em over a low heat if you need a little ti


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