- 3 pounds fresh collard greens
- 4 tablespoons olive oil (Paul Newman’s Own®)
- 1 teaspoon garlic powder
- 1/4 cup dried onion flakes (dried)
- 3 quarts water
- 1 teaspoon paprika
- 1 tablespoon salt
- Optional: 1-2 teaspoons cayenne pepper
- 4 tablespoons (1/4 cup) unsalted butter
- 2 tablespoons Imperial Sugar Dark Brown Sugar
- 2 tablespoons apple cider vinegar (White House®)
- 1 small jar turkey gravy (Heinz® Home-style, Roasted Turkey)
- 2 cups ham pieces (lean, chopped small)
- Wash fresh collards and cut off large stems; stack leaves, roll in jellyroll fashion, then cut across rolled log in 1 inch strips. (Optional: buy fresh, pre-cut collards (3 pounds). You want freshest collard leaves).
- In large stockpot on medium heat, pour in olive oil, garlic powder and onion flakes. Stir until onion flakes are coated about 1 minute.
- Add 3 quarts water, salt, cayenne pepper, butter, brown sugar, apple cider vinegar and turkey gravy. Stir well. Bring to a boil on high for about 10 minutes for flavors to combine and butter to melt.
- Add ham pieces. Stir well and add chopped collard greens. Stir until the greens begin to wilt.
- Bring to a boil then reduce to medium-low heat, cook covered for 45 minutes. Stir about every 10-15 minutes to rotate leaves in liquid.
- Continue cooking for 1 additional hour on low (with lid on), until collards are tender. Adjust seasoning to your taste and enjoy.
IMPERIAL SUGAR INSIGHT
Note from Sandy: My mother was one of 9 children from a farming family. She liked to drink small portions of the flavorful "polikker" (liquid that is left behind after boiling greens), which is high in iron, Vitamin C and Vitamin K.