Collard greens are a leafy green vegetable, typically slow-cooked with smoked meat (like ham hocks or bacon) and seasoned, resulting in a tender, savory, and slightly bitter side dish common in Southern American cuisine.
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A historic, family-owned Creole eatery nestled in the 7th Ward of New Orleans, serving iconic hot sausage po'boys and home-style Creole favorites crafted from recipes passed down since 1899.
The current operators of Vaucresson's Creole Cafe & Deli. The husband is noted for making the fresh sausages, and the wife manages the front of house and has authored a cookbook. They are known...
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