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Sandy’s New Year’s Collard Greens
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Sandy’s New Year’s Collard Greens
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Start the New Year (or any meal!) off right by enjoying this collard greens dish flavored with garlic, cayenne pepper and onion and enhanced with bits of ham. Ingredients like brown sugar and butter add a touch of sweetness to this leafy and healthy side.

Prep time
Bake/Cook time
12 servings
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Sandy’s New Year’s Collard Greens
Dark Brown Sugar
Prep time :
Bake/Cook time :
Yield :
12 servings


  • 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)


  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.


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.

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