Collard greens have always been a Southern staple, but Louisiana style collard greens have recently been discovered by the masses and are gaining popularity. They are an easy side dish that you can put on the stove and forget about until you're ready to eat. They are delicious with cornbread, by themselves, over rice, or mixed with another Southern staple black-eyed peas.
Louisana Style Collard Greens
- 2 bunches of collard greens
- 1 white onion, medium dice
- 3 minced garlic cloves
- 5 cups of chicken stock, more as needed
- 1 lb. frozen or fresh okra
- 2 smoked ham hocks
- 1 fresh tomato
- 1/2 tsp. cayenne pepper, more to taste
- 1/2 tsp. black pepper, to taste
- 1 tsp. salt, more to taste
- 1/2 tsp. worcestershire sauce
- 2 tblsp. white vinegar
1. Remove leaf from stems and cut into bite size pieces. Wash several times to remove dirt and grit.
2. Dice onion into medium size pieces.
3. Mince garlic cloves.
4. If okra is fresh wash and cut into bite size pieces. If you're buying buy bite size pieces.
5. Add all ingredients into a large stock pot except fresh tomatoes.
6. Cook collard greens on low heat for 2-3 hours or until collard greens are tender.
7. Remove seeds from tomato and cut into small dice.
8. Serve fresh tomato on the side or on top of the collard greens.
These collard greens will surprise and delight your family as well as guests. They are best eaten with a piece of cornbread mashed into the collard greens and with your fingers. Enjoy this twist on a classic southern side dish!