Ingredients
- 4 pound fresh collard greens
- 2 tablespoon extra virgin olive oil
- 1 1/2 cup diced yellow onion
- 2 tablespoon roasted garlic puree
- 1 tablespoon seeded, minced jalapeno
- 1 cup shredded pickled pork
- 1/2 cup diced tasso ham
- 2 tablespoon distilled white vinegar
- 1 tablespoon granulated sugar
- 1 tablespoon light brown sugar
- 1 tablespoon dark brown sugar
- 1/4 teaspoon angel dust cajun seasoning
- 1/4 teaspoon kosher salt
- 1/4 teaspoon crushed red pepper flakes
- 1/8 teaspoon freshly ground black pepper
- 1/8 teaspoon ground white pepper
- 3 cup water
- 1 cup bottled italian dressing
Preparation
Baking Directions:
Wash the collard greens several times in a large quantity of water; drain well.
Pull the thick center core out of each leaf and discard; tear leaves into medium-sized pieces.
Heat the oil in a large Dutch oven over high heat; sauté the onions until soft, about 3 minutes.
Add the garlic puree and jalapeno and cook another minute.
Add the pork and ham, and brown for 3 minutes.
Mix in the vinegar, sugars, Cajun seasoning, salt, red pepper flakes, and ground black and white peppers, stirring to coat the onions and meat.
Add the greens, water, and dressing to the pot.
Toss the greens as they begin to cook down and the liquid comes to a boil.
Cover and reduce the heat to medium-low and simmer for 1 hour and 25 minutes.
