In Louisiana my family always made smothered cabbage and mustard green separately which I both love. You could not tell me anything about mustard green with some rice!! But one year when I was living in Dallas, I didn’t go home for Thanksgiving, and I celebrated with my bff and line sister Kyrstal and her mom made this combination of collard green and cabbage that had me saying WHAT MUSTARD GREENS???? LOL No seriously it was the best greens I have ever had. Ever since then I have been hooked. I never knew exactly how she made them as I was awakened by the smell of the deliciousness!!! But I treated them like I cook my smothered cabbage. I hope I made her proud!!!
You need to add this recipe to your next Sunday dinner or holiday menu. Try it and let me know what you think.
INGREDIENTS:
- Collard Greens – 2 bunches
- Head of cabbage - medium
- 4 slices bacon, chopped
- Onion – 1 medium (1 cup)
- Chicken Broth – 3 cups
- White sugar – 2 tbsp
- Cajun seasoning – 1 tbsp
- Red pepper flakes – a pinch (optional)
INSTRUCTIONS:
- PREP:
- Dice onion into small (½ inch pieces) and set aside
- Cut bacon into thin strips or cube to your desired thickness and set aside
- Cut cabbage into large square like pieces by cutting each side close to the core on all 4 sides as well as the bottom. Then cut slices into 3-inch pieces and set aside.
- Cut collard greens one at a time, lay each leaf upside-down and spread out flat on a cutting board. Cut along each side of the spine in the center, cutting each leaf into two halves and completely removing the tough spine. Discard spines. Place greens into several stacks and roll up each stack lengthwise. Slice each roll into 1-inch pieces, cutting the collard greens into ribbons.
- Wash collard and cabbage pieces in water and drain as much liquid as possible, set aside.
- In a large pot, on medium heat, add bacon and cook until brown (about 5 minutes), add onion and cook for an additional 5 minutes. Remove bacon and onions leaving the bacon fat rendered.
- Add collard greens to the pot and toss, allow to wilt for about 5 minutes.
- Add cabbage greens, onion and bacon mixture, sugar, Cajun seasoning, and chicken broth, stir until fully incorporated.
- Bring to a boil; reduce heat, cover, and simmer 20-30 minutes until cabbage is tender.
- ENJOY!
NOTES:
- The greens do not have to cut perfectly; they will steam down and have to specific shape.
- When removing the spine of the collard greens you can just rip them out instead of laying them flat and cutting them with a knife.
- Add additional chicken broth if needed
- Seasonings are just a guide. You can reduce and add to your preference.
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