Marcus Bar & Grille Slow Cooked Collards Recipe

Impress your friends and family with this tasty collard greens recipe from Marcus Bar & Grille.

The grill is owned by celebrity chef Marcus Samuelsson, but this recipe comes from Marcus Bar & Grille’s Executive Chef Gary Caldwell. The Louisiana native is known for his “modern Bayou” cooking style, and was a winner on the Food Network’s “Chopped” in 2024.

Learn from the best, and keep scrolling to see the full recipe below.

Marcus Bar & Grille Slow Cooked Collards Recipe:

Ingredients:

• 5 lb collard greens (chopped)
• 1.5 onion
• 1.5 red bell pepper
• 5 cloves of garlic, minced
• 1/2 cup maple syrup (Grade B)
• 1/4 cup dijon mustard
• 5 cups chicken stock 
• 1/2 cup apple cider vinegar 
• 1/2 cup house spice
• 1/4 tablespoon crushed red pepper
• 1 lb butter, melted
• 3/4 tablespoon Kosher salt 
• 1/4 tablespoon ground black pepper

Chicken Stock Ingredients:

• 1/4 cup Chicken Bouillon
• 1.25 gallon cold water

House Spice Ingredients:

• 2 cups Lawry’s Seasoning 
• 2 cups Herbs De Provence
• 4 cups granulated onion
• 4 cups granulated garlic
• 1 cup ground black pepper

Directions:

1. Melt the butter and then add all vegetables (except the collard green) and saute until soft.
2. Next add the stock, apple cider vinegar and spices. Bring to a simmer.
3. Add the collard greens and cover. Cook for two hours on low to medium heat at a slow simmer.
4. Taste.  Enjoy!