Collard Jambalaya

• 2 bunches collards
• 3 cups chicken stock
• 1 onion,1 bell pepper and two stalks celerychopped (Trinity)
• 1 clove garlic, chopped
• 1 1/2 pounds andouille sausage, cut into discs
• 1 pound baconshopping list
• 5 cups water
• 2 cups brown rice
• ground red pepper

• Saute andouille in a frying pan until lightly browned. Remove from pan. Fry bacon until almost crisp remove from pan, drain and course chop. Pour half the drippings in a 4 1/2 cup sauce pan along with the sausage and bacon
• Thoroughly wash Collards, remove thick stems then chop coarsely. In the 4 1/2-quart saucepan, combine Collards with stock, Trinity and garlic. Bring to a boil, then reduce heat to a simmer and cook about 25 minutes, until collards are tender. Remove from heat. Do not drain.
• Combine water and rice in a saucepan and bring to a boil. Reduce heat to simmer, cover, and cook for about 30 minutes, until rice is tender.
• Add rice to the collards stir well and taste for seasoning. You should not need salt, but ground red pepper I'm sure

Collard Kim Chee

5 cups collards, stemmed and cut into bite-size pieces

6 Tbs salt

2 Tbs candied ginger

2 dried red peppers (according to taste)

1 clove garlic, peeled

4 green onions, remove roots and split lengthwise

1 Tbs Worcestershire sauce

2 Tbs cider vinegar

In a large Bowl, mix collards and onions with 5 Tbs salt cover with a towel and Let sit overnight.

Remove the greens and gently rise and discard the liquid in the bowl. return rinsed greens to the bowl.

In a processor add the ginger, peppers and garlic . pulse until mixed well and kinda pasty. Place over the greens along with the Worcestershire sauce vinegar and remaining salt massage it in well. Place into a quart jar with a loose fitting lid. Let stand in fridge for two weeks adding some water if needed after a few days.