Chef Jean-Paul’s Spicy & Sweet Collard Greens with Slap Ya Mama Heat

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil has a higher smoke point and is rich in healthy fats.

chicken broth

🥗Healthier: vegetable broth

💰Cheaper: water with seasoning

Vegetable broth is lower in calories and can be homemade.

Start by cleaning and cutting collard greens into manageable pieces.

Remove the skin from the salt pork or fatback, saving it for later if desired.

Cut the salt pork into manageable size pieces.

Heat bacon fat in a large pot over high heat.

Add the salt pork to the pot and render the fat until it gets golden brown.

Once the salt pork is browned, add diced yellow onion and minced garlic to the pot and stir until softened.

Add the collard greens to the pot, followed by red wine vinegar and white sugar.

Pour in a generous amount of chicken stock to cover the greens.

Add about 5-6 ounces of steamed cane syrup to the mixture.

Stir the ingredients together until combined, then cover the pot and bring to a boil.

Once boiling, reduce the heat and let simmer for at least one hour until the greens are tender and the liquid reduces.

Add Slap Ya Mama jalapeno hot sauce to the pot and stir.

Taste the pot liquor and adjust seasoning with salt and more Slap Ya Mama if needed.

Give it a final stir and serve warm.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary