2 Small Yellow Onions, finely chopped
3 Long Red Cayennes, sliced 1/8" disks
6 Cloves chopped
2T. Bacon Drippings
2T. Butter
2 Smoked Ham Shanks
2 Bunches Collard Greens, about 24 pieces, washed and trimmed
3 Quart Water
1/3 C. Red Wine Vinegar
1T. RNF Butcher's Rub
1T. RNF Creole Spice Blend
1/2t. Sea Salt, more to taste
1/2t. Fresh Crushed Black Pepper, more to taste
Using a large kettle saute the onions, cayenne, and garlic till translucent.
Add the ham shanks, butcher's rub, creole, spice, salt and pepper, cook over med-high about another 5 minutes.
Add the water and red wine vinegar and med-simmer for an hour.
Stack 8-9 collard leaves on top one another, roll up, and slice into 1/2-1" slices. Place greens in ham shank pot and simmer 45-60 minutes, stirring occasionally. Salt and Pepper to taste.
