Collards Puree

Collards Puree

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Credit: Richard Kugelmann
Sizzle, Summer 2014


1 oz. butter
2 oz. yellow onion, diced
1 t. garlic, minced
8 oz. collards, stemmed, washed, chopped
8 oz. chicken stock
16 oz. water
2 oz. diced ham hock
Salt and pepper, to taste
½ oz. Frank’s Hot Sauce
1 oz. white vinegar


1. In large pot, melt butter over medium-high heat. Saute onion, then garlic, until tender.

2. Add collards; continue to cook until begins to soften, about 10 minutes.

3. Add chicken stock, water, ham, salt, pepper, hot sauce and vinegar. Bring to a boil. Reduce heat to simmer for at least 1 hour, longer if time permits.

4. Use immediately or cool down to 70°F within 2 hours, then to 41°F within 4 hours. Label, date and refrigerate until ready to use for service.

Note: Prior to service, reheat to 165°F for 15 seconds.

Sizzle - Summer 2014 Issue


4 servings


Side, Sizzle

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