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

  1. Soak greens in cold water  lifting pout and repeating until no grit remains
  2. 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)