I like collards better than turnip greens but make sure you get the thick stems off. Start by dicing one large onion. The garlic just kicks it up a notch. It’s funny too, because at the end of the season, my grandfather would harvest the remaining leaves and pull up the collard plants and I would take the plants and go plant them in the backyard only for them to grow more. I pull the meat off the hock when it’s done, shred and chop it, and add it back to the greens. I have never had collard greens but have acquired a taste for kale (ex was from MD), so I am going to have to broaden my horizons. Heat olive oil in a large saucepan over medium heat. Wash and trim collard greens. I think the recipe calls for 4 clove, but I think I actually use more like 6. I adapted this recipe for one bunch of collards. turkey leg, chicken broth, collard greens, garlic, pepper, olive oil and 4 more. Once braised, they have an incredible depth of flavor and are the perfect pairing with cornbread and pork dishes of all kinds. I love ham broth when I have it, although that's not often. They were cooked with minimal meat, but that meat had been smoked, so there was tons of flavor. It’s the pot likker and it’s chock full of vitamins, minerals, and FLAVOR! If so, how long at low setting? I think you’ve just caputerd the answer perfectly. You can use whatever you have, chicken, beef, vegetable or turkey broth all work just as well. lol (I was born in KS taught to cook without sugar!) Is it necessary to add the salt? Let’s talk a little about what goes into this. This recipe was soooo simple, but produced some of the best collard greens I’ve ever had. I added seasoning salt and onion flakes to the water and allowed them simmer 3 -4 hours. I can’t remember if it was vinegar or something else but it really made them great. Watch … Bring to a boil, then cover and reduce to a simmer. Thanks. Sounds delish! Wait a minute and stir again. 2 pounds fresh collard greens, washed and trimmed. Saute the onion and garlic in the olive oil for about 10 minutes, or until they are softened and fragrant. Check out how simple it really is. There is plenty of flavor in there with the bullion and the garlic. Add the collard greens, and saute until bright green, about 4 minutes. It only takes a little olive oil for this dish - I use just barely enough to cover the bottom of the pot. I also love a smoked ham hock boiled in my kale. Stir in garlic and sauté 1 more minute. Has anyone tried cooking them in a slow cooker? We love garlic and this dish simmers for long enough to ensure the garlic is mellow, so I use a lot. The long cooking time leaves them mellow and sweet. Will have to look up the growth period, maybe I can grow them in my northern Maine garden? The greens are said to resemble the green of folding money, so greens like collards at New Year's is thought to bring wealth in the year to come. The hallmark of this dish—other than the amazing flavor—was how inexpensive it was. Add bacon, and cook until crisp. I love your method for cooking greens, and will be trying it out during this holiday! red chili flakes. Add broth. I make my own Pepper Sauce to sprinkle on them and cook a big old skillet of Corn Bread and I don’t need a thing to go with them.. Serve warm with cornbread. Your email address will not be published. Add in a little vinegar if preferred. I’m so glad to finally hear another Southern cook who doesn’t put sugar in all the vegetables!! In a pinch, you can even use plain water. * Once the collards are tender and without … Finally add collard greens, chicken bouillon, and lemon. … Not only in preparing them, but eating them too. Trace its origins and you'll traverse empires and colonies, trade routes and slave ships—delicious food … Know they’ll be good. 7. I have eaten collard greens for over 50 years and I have to say … these were some of the best collard greens I have ever eaten. Get the latest recipes delivered right to your inbox and get my Breakfast Bites E-Book - all for FREE! Thanks, Nicoal! You are making my day with these comments!!  Y’all enjoy! My favorite is to use ham broth if I have it. I like turnip greens and fix them about the same way except I use bacon cut in pieces. You can also use mustard or turnip greens. Southern Collard Greens w/ Smoked Turkey Food Fidelity. Never had collard greens but I love chards and stuff. It shouldn’t make a huge difference except for salt. Stacey Little's Southern Food & Recipe Blog. I have fresh greens now, but want them for Christmas? Add the onion, garlic, herbs, chili flakes, bay leaves and water. Hi, I’ve never made Collard greens and decided to try your recipe. So use whatever you have—even boxed or store-bought broth is fine. I thought the recipe, above required TO MUCH salt.. 2 tablespoons? Add broth, collard greens, vinegar, sugar, salt and pepper. 1 Spanish onion, julienned. use forks and drain water back into pot before transfer. Plain old white vinegar will work in a pinch, since this dish does need a good hit of acid. In the words of my great-grandmother, they might even make your tongue slap your brains out, so beware. The southern-style collard greens, however, are usually cooked with ham hock or bacon. Thank you for your good recipes, and Happy New Year! Those are all things that a true Southern cook should know how to prepare. I’m a northerner living in the south. Add kosher salt, bay leaf and red pepper flakes, and stir. I think the smoke flavor is an important component. Love collards! Hope they both turn out great for you! 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