1C bacon grease (mmm bacon - read my post on bacon grease)
1C canola oil
1/2 medium onion, chopped
4 cloves garlic, minced
1 large bunch collard, deveined, cut into roughly 1" strips, and rinsed.
48oz (3#) chicken stock
1C apple vinegar
1/4C Worcestershire Sauce
3Tbsp Sriracha or Frank's Red Hot (some people are maniacal about the proper/traditional hot sauce to use in southern cooking - I've used both, and probably prefer Frank's for this type of dish)
3Tbsp cajun seasoning
1Tbsp red pepper flakes
1Tbsp salt (add more later, to taste)
First off, a note: with any recipe I post here, most of the time I'm eyeballing amounts. I like my southern food salty, spicy, and loaded with vinegar, so when I make this recipe, I typically go crazy with the Vinegar, Hot Sauce, and Seasonings.
Prep the onion, garlic, and collard. In a large pot, over medium heat, add bacon grease and canola oil. When hot, add onions, and simmer for 4 minutes. Add garlic, and simmer for 1 minute. Add Collard and saute until wilted, 3-5 minutes, stirring occasionally.
Add the remaining ingredients and bring back to a boil. Turn heat down to low, and let simmer for at least an hour, stirring only a few times throughout. Test for taste (careful it's hot!), and add additional seasonings, hot sauce, or vinegar as desired. Serve hot or cold (most people prefer hot, but I love eating these for breakfast on following days, next to a big scramble of eggs and veggies).