Recipe: Easy Collard Greens and Smoked Pork Hocks

Ingredients & Preparation
  • 2 lb Collard Greens
  • 2 large Smoked Pork Hocks
  • 2 qts Water
  • 32 oz Chicken Broth
  • 1/2 Purple Onion (chopped)
  • 2 tsp Minced Garlic
  • 1/4 cup Apple Cider Vinegar
  • 2 tbsp Vegetable Oil
  • Kosher Salt
  • Fresh Ground Pepper
  • Goya Ham Seasoning Packet (optional)
Cooking Instructions
  1. In a large dutch oven style pot add 2 tbsp of vegetable oil and warm on low heat.
  2. Add purple onion (chopped) and garlic (minced) heat to translucent.
  3. Add the 2 quarts of water kosher salt, ground pepper, then bring to a boil.
  4. Once mix is boiling add pork hocks and ham seasoning packet (optional), then return to boil. Lower heat, simmer pork hocks for 60-90 minutes.
  5. Remove pork hocks from pot and set aside, add chicken broth and return to boil.
  6. Add collard greens to simmering mixture and once greens are absorbing the liquid, add ¼ cup of apple cider vinegar and stir the pot.
  7. Return chopped up hock meat to pot and cover. Simmer for at least 30 mins or until greens reach a desired tenderness. Season to taste.

Recipe: Thick and Hearty Cajun Gumbo

Ingredients & Preparation
  • 2.5 lb. Boneless Chicken Breast (cut into chunks)
  • 1 pkg. Andouille Sausage (cut into disks)
  • 1 lb. Large Shrimp, deveined with tails-on (remove tails)
  • 1 cup Rice-Brown or White (uncooked makes 4 cups cooked)
  • 1 large Purple Onion (chopped)
  • 2 Green Bell Peppers (chopped)
  • 4 Celery Stalks (chopped)
  • 1 (28oz) Diced or Stewed Tomatoes (drained)
  • 1 (32oz) Chicken Broth
  • 2 Bay leaves
  • 1 tsp. Thyme
  • 4 tsp. Oregano
  • 2-4 tbsp. Cajun Seasoning (Slap Ya Mama)
  • 1 tsp. Cayenne Pepper
  • 2 tbsp. Canola Oil
  • Splash of Hot sauce as desired
Cajun Seasoning from scratch
  • ½ teaspoon salt
  • ¼ teaspoon ground black pepper
  • ½ teaspoon paprika
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ¼ teaspoon cayenne pepper
  • ¼ teaspoon dried oregano
  • ¼ teaspoon dried thyme
Cooking Instructions
  1. In a large dutch oven style pot add 1 tbsp of canola oil and set heat to medium.
  2. Add the sausage disks to the pot and cook until browned, then remove sausage disks but leave the residual oil in the bottom of the pot.
  3. Add an additional 1 tbsp of oil, then add the chopped purple onion, chopped green bell pepper, and the chopped celery. Cover and heat till soft (this will take roughly 5-7 minutes) stirring frequently to avoid browning.
  4. Next, add the chunks of chicken, tomatoes, chicken broth, thyme, oregano, cayenne pepper, some Cajun seasoning and return to boil. Then lower heat and cook covered for 20 minutes.
  5. Next remove top, add the shrimp and sausage and stir. Allow the mixture to cook for 5-10 minutes before adding the rice.
  6. Then remove the top, add the cooked rice (white or brown) by folding it in, add some more Cajun season if desired, and a couple of splashes of hot sauce, stir and cook on low to medium heat for 10 more minutes.
  7. Serve with regular bread or corn bread as desired.