2 Tbsp medium onion, chopped
1 large garlic clove, minced
2 teaspoons bacon fat
2 Tbsp olive oil
2 Tbsp dark sesame oil (Dynasty or comparable)
Chili pepper flakes, a pinch
Salt, a couple pinches
Sugar, a couple pinches
1 Use a large skillet with a tight fitting cover. Melt bacon fat and heat olive oil on medium heat.
Sauté onion until transparent, a couple of mintues. Add garlic and and sauté until fragrant, about
20 seconds.
2 Mix in the greens, sesame oil, chili pepper flakes, salt, and sugar. Cover and cook until tender, 8-
10 minutes.
Serve with barbecue sauce.
Serves 4.

Collard Greens
•        1/2 pound smoked meat (ham  hocks, smoked turkey wings, or smoked neck bones)
•        1 tablespoon House seasoning, recipe follows
•        1 tablespoon seasoned salt
•        1 tablespoon hot red pepper sauce
•        1 large bunch collard greens
•        1 tablespoon butter
In a large pot, bring 3 quarts of water to a boil and add smoked meat, house seasoning, seasoned
salt and hot sauce. Reduce heat to medium and cook for 1 hour.
Wash the collard greens thoroughly. Remove the stems that run down the center by holding the
leaf in your left hand and stripping the leaf down with your right hand. The tender young leaves in
the heart of the collards don't need to be stripped. Stack 6 to 8 leaves on top of one another, roll
up, and slice into 1/2 to 1-ince thick slices. Place greens in pot with meat and add butter. Cook for
45 to 60 minutes, stirring occasionally. When done taste and adjust seasoning.
Serve with favorite dish as a side.
House Seasoning:
•        1 cup salt
•        1/4 cup black pepper
•        1/4 cup garlic powder
Mix ingredients together and store in an airtight container for up to 6 months.