APU Campus Food Pantry

Located in the Student Affairs office, building 27

contact Lydia Agena lagena@apu.edu

This recipe is a classic in the south. Don't undercook these greens.

• 1/2 pound bunch collards (possibly mixed with some mustard greens), chopped (stems and all)

• 1 tablespoon oil

• 1/4 small onion, chopped

• 1 clove garlic, minced (or 1/4 tsp garlic powder)

• pinch red pepper flakes

• 4 ounces ham or smoked sausage

• 2 cups water or broth

• salt and black pepper to taste

Rinse the greens well. Cook the onion, garlic, red pepper, and meat in the oil in a big pot until the onion is soft and the meat has some brown spots. Add the greens, water/broth, salt, and pepper. Simmer a full hour. 

Serves 2-4