Best Sunnys Sausage Creamed Collards Recipes

Sunny's Sweet 'n Sour Garden Collards image

Provided by Sunny Anderson

Time 35m

Yield 6 servings

Number Of Ingredients 7

1 tablespoon olive oil
4 slices bacon, cut into small pieces
1 medium onion, chopped
1 bunch collards, trimmed, ribs discarded and thinly sliced
4 sun-dried tomatoes, chopped
2 tablespoons balsamic vinegar
Kosher salt and freshly ground black pepper

Steps:

In a saute pan on medium heat, add the oil, bacon and onions and cook until the fat has rendered, the bacon is crisp and the onions are tender. Add the collards and sun-dried tomatoes to the pan and continue to cook until the greens wilt, about 2 minutes. Add in the balsamic vinegar and season with salt and pepper, to taste. Transfer to a serving bowl and serve immediately.

King's Greens image

Provided by Sunny Anderson

Categories side-dish

Time 2h

Yield 4 to 6 servings

Number Of Ingredients 10

2 tablespoons butter
2 tablespoons vegetable oil
1 cup chopped onion
1 ham hock
2 cloves garlic, chopped
2 bunches collard greens, stems discarded, leaves washed twice, cut into ribbons
4 cups chicken stock
2 cups water
1 tablespoon apple cider vinegar
Kosher salt and freshly ground black pepper

Steps:

In a stock pot on medium heat, melt the butter and then add the oil, onions, and ham hock. Stir and cook until the onions are translucent and tender. Add the garlic and cook a bit more, and then add the greens and saute until they become bright green. Add the stock, water, and vinegar, and then raise the heat to a boil, lower to a simmer, and cook for at least 1 1/2 hours. When ready, the ham hock meat will be easy to remove from the bone. Do so and make sure each serving gets a chunk of ham hock. Season with salt and pepper, to taste, remembering the ham hock and broth will add salt content. Add a little extra vinegar at the end, if desired.