Did you know? Eating cooked greens on New Year’s Day is a custom in many countries around the world! It is symbolic of financial luck for the coming year. Every country has their own recipe, but in the South, we prefer some collard greens! Test your luck at this recipe from Rusty’s Bar-B-Q.
Rusty’s Bar-B-Q, Leeds
Rusty Tucker, Owner
1/2 lb. unsalted butter
1/2 cup diced yellow onion
2 fresh garlic cloves, crushed
1 lb. Conecuh smoked sausage, cut 1/2-inch rounds
1 tablespoon kosher salt
1 tablespoon ground black pepper
1 teaspoon red pepper flakes
2 bunches of de-stemmed fresh collards, cut into 1/2-inch chiffonade
3 quarts chicken stock
1 teaspoon Tabasco
1/2 cup white vinegar
Locate and measure all ingredients. Wash and de-stem collard greens. Place leaves on top of
one another, and roll tightly. Using a sharp chef’s knife, slice lengthwise down the middle of
the leaves once, then across into 1/2-inch ribbons (chiffonade). Dice 1/2 large yellow onion into ¼-inch
dice (macédoine). Crush 2 fresh garlic cloves. Cut Conecuh smoked sausage into 1/2-inch
rondelles. Prepare or purchase 3 quarts of chicken stock.
In a large stockpot, melt butter over medium heat. Sweat onions and garlic in the butter over
medium-low heat until softened. Add sausage and dried spices to the pot; increase heat to
medium-high flame, and render sausage until slightly browned. Add chopped collard greens to
pot, and allow to wilt in the fat, continuously stirring for 2 minutes. Add chicken stock and
remaining ingredients to the pot. Cover pot, and bring to a boil. Allow to boil for 5 minutes,
and then reduce heat and let simmer for approximately two hours, until greens are tender.
And don’t forget to drop a dime in the greens for a prosperous year!
The views expressed here are those of the author.