Lucille's Collard Greens
Adapted by Shontae Moeller, owner/chef of Salon du Peasant
Bacon fat or coconut oil
cloves garlic, chopped
bunches collards, cleaned, stemmed and torn (Shontae likes the collards from Green Gate Farms.)
Salt and white pepper to taste
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.
Please login to use this feature