Supreme Rice

Supreme and Greens

Serves: 4-6 Recipe from George Graham


  • 3 strips thick-cut smoked bacon chopped
  • 1 cup yellow onions, chopped
  • 1 cup celery, chopped
  • 1 cup red bell pepper, chopped
  • 1 cup carrots, diced
  • 2 cups andouille sausage, sliced
  • 2 tablespoons garlic, minced
  • 10 cups chicken stock
  • 1 smoked ham hock
  • 2 bay leaves
  • 1 pound bag of dried black-eyed peas
  • 1 large bunch of collard greens, washed, woody stems removed and chopped
  • Kosher salt 2 cups Louisiana sweet potato, sliced into bite-sized cubes
  • 2 cups Supreme long grain white rice, cooked


Prep time: 30 minutes Cooking time: 3 hours In a large stock pot on medium high heat, add the bacon and sauté. Once the bacon begins to brown and the fat is rendered, add the onions, celery, bell pepper and carrots. Continue to stir until the onions turn translucent. Add the andouille and garlic as you continue to stir the ingredients. Add the stock along with the smoked hock and bay leaves. Bring the pot to a boil and then quickly reduce the heat to a simmer. Cover and cook for one hour. After one hour, add the peas and collard greens. Stir the pot to submerge all of the greens into the liquid and cover. Cook on a low simmer for 1 hour. Lift the lid, taste the liquid and add salt to taste. Add the sweet potatoes and cover the pot. Continue to simmer until the sweet potatoes are fork tender but not falling apart, about one hour. After the sweet potatoes have finished cooking, taste for seasoning. The smoked meats should have added enough flavor and spice, but add any hot sauce to your taste. Remove the bay leaves and bones of the hock. Serve in large bowls with a mound of steaming hot Supreme rice. This dish goes well with hot cornbread and ice-cold sweet tea.

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