From Rivershack Tavern Jefferson LA/Guy Fiere
2 large bunches of collard or turnip greens stemmed and rough chopped (about ten qts)
½ cup rendered bacon fat
8 oz Tasso diced
8 oz Andouille sausage cut into rounds
1 cup diced onions
½ cup diced celery
½ cup diced green pepper
2 tbl chopped garlic
2 tbl hot sauce
1 tbl Worcestershire sauce
2 tbl cider vinegar
2 tbl molasses
Salt and pepper
- Soak greens in cold water lifting pout and repeating until no grit remains
- Heat bacon fat in heavy bottomed pot over medium heat add Tasso and Andouille and cook until browned 5 to 7 minutes. Then add onions, celery, green pepper, and garlic. Cook until onions are translucent about 8 minutes. Add greens, hot sauce, Worcestershire, vinegar and molasses and simmer partially covered until vegetables are tender 15-40 minutes depending on greens. Season with salt and pepper. (I find it is at least 40 minutes)
