Lucille's Collard Greens
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Adapted by Shontae Moeller, owner/chef of Salon du Peasant
Super easy
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PrintIngredients
For 4 Person(s)
Cream
- Bacon fat or coconut oil
- 5 cloves garlic, chopped
- 4 bunches collards, cleaned, stemmed and torn (Shontae likes the collards from Green Gate Farms.)
- Salt and white pepper to taste
- 1 Pat of butter (or 2 or 3)
- Louisiana Hot Sauce
Lucille's Collard Greens Directions
- Heat the bacon fat in a sauté pan on medium heat.
- Add the garlic and cook until golden, but not burnt.
- Add the collards and a few tablespoons of water to help cook them down, and add salt and white pepper to taste.
- Cover the sauté pan and steam until tender. Serve with butter and Louisiana Hot Sauce, like my grandmamma, or go local with Dai Due’s Serrano Hot Sauce.
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