One-Pot Wonders

Louisiana Red Hot Collard Greens

March 26, 2011
1 Ratings
  • Makes 1 bunch collard greens
Author Notes

Larkin's in Eagle Rock serves killer collard greens and gave up the secret... Louisiana Red Hot Sauce. —bethshax

What You'll Need
  • 1 bunch of collard greens
  • 1 red pepper
  • 1 red onion
  • louisiana hot sauce
  • balsamic vinegar
  • 1/2 cup pancetta
  • evoo
  1. in a large frying pan with a cover heat enough evoo to cover bottom of pan and then soften your onions and then add your pancetta, chopped roughly. let everything get soft.
  2. clean the collard greens thoroughly but leave them wet
  3. add the wet collard greens, a generous splash of balsamic, and a generous splash of Louisiana Red Hot Sauce, lower the heat to a bit over the simmer temp and cover the pan to let the collards cook. The moisture on the leaves and in the pan should be more than enough.
  4. while the collards are softening and cooking, slice your red peppers julienne style and quickly sauté them. I find that if you separate them, they stay crispy and add a nice texture to the dish. you can add some bacon or shaved almonds for more texture.
  5. the longer you let the collards sit, the better they taste but they are done when they are limp and dark green.
  6. plate the collards in their juices and lay the red peppers and slivered or shaved almonds on top.

See what other Food52ers are saying.

  • giuliettanicoletta
  • TheWimpyVegetarian

2 Reviews

giuliettanicoletta October 25, 2012
Thanks for this contribution. I made it last night with a full modified-Southern menu: black eyed peas and brown rice, Prather Ranch hot links, and corn bread. The greens were a standout!
TheWimpyVegetarian March 26, 2011
I'm always looking for great recipes for collard greens - and this one looks really great! Thanks for sharing it!