Savory Collard Greens

This is about as simple as a recipe can get, from start to finish, if you are organized. You can be done and sitting at the table eating in less than one hour, and much of that time you do not need to be standing over the stove. The pork element can be any kind of fresh sausage you like or even ham. The Italian sausage listed below is at the top of the list.


1 bunch greens

1-2 fresh Italian sausages

Red pepper flakes

2-3 cups water or stock of your choice


Remove the tough stems from the greens and then give them a good wash. In a large heavy bottom pot, sauté the whole sausage in a little oil until well browned. Add the water or stock, season with red pepper flakes and simmer for 15 minutes, now break up the sausage and continue simmering for 10 minutes more. You should have a flavorful stock by now. Taste and re-season or continue cooking as needed. Add the greens, one hand full at a time and simmer for 20 minutes. Serve as a side, as an interesting tortilla filling, toss with pasta or just by itself. This is a hearty meal.

Perfect Southern Greens

Southern Greens


1 bunch kale

1 bunch beet leaves (collards, mustard, turnip) or 1bunch other greens (collards, mustard, turnip)

1 large onion, sliced

1 tablespoon olive oil

garlic cloves, minced

1/4 cup cubed ham

3 slices bacon

2 1/2 cups water (more if needed)

Salt and pepper

Balsamic vinegar (optional)


Tear greens into large pieces and discard the thick vein. Add greens to a pot of boiling salted water (I use kosher salt). Let boil for about 6 minutes. Drain and Rinse.

While the greens are boiling, preheat a heavy skillet with olive oil, add onion and garlic; sauté until onions are lightly brown and cook for an additional minute or two.

Put the sautéed onions in the slow-cooker then add the drained greens, ham, bacon, and water.

Cook on high setting for 4 hours or until greens are tender.

Serve with balsamic vinegar, optional.