Collard Greens with Southern Creole Sauce


2 two bags of pre-washed collard greens
3 tablespoons olive oil or 3 tablespoons a mixture of olive oil and bacon grease
1 onion, sliced
2 garlic cloves, smashed
2 bay leaves
1 smoked ham hock (can also add 3 slices of chopped cooked bacon, if desired)
2 quarts chicken broth, warm
2 tablespoons cider vinegar
1 teaspoon sugar
Salt & black pepper, to taste
dash hot pepper sauce, if desired, when serving
1/2 cup S&F Southern Creole Sauce


  1. In large pot or cast iron Dutch oven over medium heat, add the olive oil. When oil is heated, add the onion, bay leaves and ham hock. (If using bacon, cook beforehand and then add when the greens go in.) Cook the mixture until the onions are soft and are starting to brown, about 8-10 minutes.
  2. Pack in greens, pushing them down into the pot. Add the broth, vinegar and sugar. Bring up to a boil, turning the greens over occasionally as they wilt. Lower to a simmer, cover the pot and cook for 1 hour. Taste the “pot liquor” (broth) and check the seasoning, adding salt and pepper as desired.
  3. Cook for another 15-30 minutes. Remove & discard the bay leaves, Removed and dice the ham hock, and add back to the greens, drain off excess cooking liquid.
  4. Serve individual portions or family style, garnish with a  dollop of S&F Southern Creole Sauce.