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Soul-satisfying chitlins with collard greens, cornbread & a kick of hot sauce – pure homestyle goodness!

A classic soul food delicacy, chitlins are slow-simmered until incredibly tender with onions, bell peppers, and a touch of vinegar. This recipe guides you through the essential cleaning process for a perfect, flavorful result.
Serving size: 1 cup

Tender, savory collard greens simmered with smoky bacon and a tangy broth. A classic soul food side dish that's pure comfort in a bowl, perfect alongside cornbread and fried chicken.
Serving size: 1 cup

A classic Southern staple, this cornbread is moist, savory, and baked in a cast-iron skillet for a perfectly crisp, golden crust. Ready in under 35 minutes, it's the perfect side for chili or soups.
Serving size: 1 slice

A fiery, tangy, and incredibly simple Southern-style hot sauce you can make at home. Perfect for dashing over everything from eggs to collard greens, this sauce brings the heat and a bright, vinegary kick.
Serving size: 0.25 cup


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Soul-satisfying chitlins with collard greens, cornbread & a kick of hot sauce – pure homestyle goodness!
This southern dish is perfect for dinner. With 1259.9 calories and 116.83g of protein per serving, it's a nutritious choice for your meal plan.
Thoroughly Clean the Chitlins (Approx. 60-75 minutes)
Parboil to Reduce Odor (Approx. 15 minutes)
Simmer with Aromatics (Approx. 3-4 hours)
Check for Tenderness and Finish
Serve
Clean and Prepare the Greens
Render Bacon and Sauté Aromatics
Preheat the oven to 425°F (220°C). Place a 9-inch cast-iron skillet in the oven to preheat for at least 10 minutes. This step is crucial for a crispy crust.
In a large bowl, whisk together the cornmeal, all-purpose flour, sugar (if using), baking powder, baking soda, and salt until thoroughly combined.
In a separate medium bowl, whisk the buttermilk and eggs together until smooth.
Pour the wet buttermilk mixture into the dry ingredients. Stir with a wooden spoon or spatula just until the flour is moistened. Do not overmix; a few lumps are expected and desirable for a tender crumb.
Using heavy-duty oven mitts, carefully remove the hot skillet from the oven. Add the 4 tablespoons of butter to the skillet. It will melt and sizzle immediately. Swirl the pan to coat the bottom and sides completely.
Pour all but about 1 tablespoon of the melted butter from the skillet into the batter and quickly stir to incorporate. Immediately pour the batter into the hot, buttered skillet. Spread it evenly. The batter should sizzle as it hits the hot pan.
Bake for 20-22 minutes, or until the top is golden brown and a wooden skewer or toothpick inserted into the center comes out clean.
Remove the skillet from the oven and let the cornbread cool on a wire rack for 10-15 minutes before slicing into wedges and serving warm.
Prepare the ingredients: Wear gloves to protect your hands from the pepper oils. Wash the cayenne peppers and remove all the stems. Roughly chop the peppers and garlic cloves. No need to be precise as they will be blended.
Simmer the sauce: In a non-reactive saucepan, combine the chopped peppers, garlic, white vinegar, salt, and optional sugar. Bring the mixture to a boil over medium-high heat, then reduce the heat to maintain a steady simmer. Cook for 10-15 minutes, or until the peppers are very soft and tender.
Blend the sauce: Remove the saucepan from the heat and let it cool for about 10 minutes. This prevents pressure from building up in the blender. Carefully transfer the mixture to a blender. Blend on high speed until the sauce is completely smooth, about 1-2 minutes.
Strain and store: For a thinner, more professional-style sauce, place a fine-mesh sieve over a bowl or jar and pour the blended sauce through it. Use a spatula to press the solids and extract as much liquid as possible. Discard the pulp. Pour the finished hot sauce into a sterilized glass bottle or jar with a tight-fitting lid. Store in the refrigerator. It will last for several months.
Wilt Greens and Build the Broth
Simmer to Tenderness
Final Seasoning and Serving