Imperial Sugar
Imperial Sugar

Sandy's New Year's Collard Greens

Sandy's New Year's Collard Greens


  • 1 teaspoon garlic powder
  • 1/4 cup dried onion flakes (dried)
  • 4 tablespoons olive oil (Paul Newman’s Own®)
  • 3 quarts water
  • Optional: 1-2 teaspoons cayenne pepper
  • 1 teaspoon paprika
  • 2 tablespoons Imperial Sugar Dark Brown Sugar
  • 2 tablespoons apple cider vinegar (White House®)
  • 1 tablespoon salt
  • 4 tablespoons (1/4 cup) unsalted butter
  • 1 small jar turkey gravy (Heinz® Home-style, Roasted Turkey)
  • 2 cups ham pieces (lean, chopped small)
  • 3 pounds fresh collard greens


  1. 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).
  2. In large stockpot on medium heat, pour in olive oil, garlic powder and onion flakes. Stir until onion flakes are coated about 1 minute.
  3. 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.
  4. Add ham pieces. Stir well and add chopped collard greens. Stir until the greens begin to wilt.
  5. 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.
  6. 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.