from Matt Brewton of The Savvy Gourmet in New Orleans
3 bunch collard greens, washed
4 tbsp butter
2 c. onion, diced
1 c. celery, diced
1 c. bell pepper, diced
1/4 c. garlic, minced
2 c. all-purpose flower
2 c. canola oil
4 quart chicken, pork, or vegetable stock
1 lb. smoked pork butt, pulled
1 lb. smoked andouille sausage, sliced
1 lb. boiled ham, diced
2 bay leaves
Sea salt, fresh cracked bell pepper, and red pepper
Louisiana hot sauce to taste
8 inch chef knife
1. Wash greens until all sand and grit are washed out.
2. Heat the cast-iron pot over med-high heat, and combine the flour and oil. Cook stirring constantly until you achieve a dark brown color roux, and remove from the heat. Hold in an ice bath until needed.
3. Heat the gumbo pot over high heat and render the fat from the sliced sausage. Once sausage fat is rendered add the butter, then stir in the diced ham, and cook until caramelized.
4. Add the holy trinity and cook until wilted. When trinity is wilted whisk in dark roux allowing it to cook for 5 minutes, over medium heat. Add the stock and whisk to combine. Start to season with the salt and peppers. Bring it up to a rolling boil and then simmer for 11⁄2 hours. One hour into the simmering add the pulled pork and collard greens, taste the season if necessary then continue for 30 minutes. Serve hot with white rice.