Category:
Side Dishes

Seasons:
January, February, March, April, May, September, October, November, December

Adapted by Shontae Moeller, owner/chef of Salon du Peasant

Super easy

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.