LOWCOUNTRY COLLARD GREENS
Collard greens, a staple of Southern cuisine, are often cooked down with smoked turkey or pork neck bones. The greens form a potlikker, or broth, full of briny, smoky flavor. When braised with smoked meat, they're equally delicious as a side or a light one-pot meal. The longer the greens cook, the better they'll be. Top them with a generous dash or two of hot sauce, and pair with cornbread. What tomato soup is to grilled cheese, potlikker is to cornbread.
Provided by Millie Peartree
Categories vegetables, side dish
Time 2h30m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Tear the greens from their stems. Take a handful of greens, roll them up lengthwise and slice them into bite-size pieces. Add the sliced greens to an empty, clean sink full of cool water and wash them, removing all grit, sand and debris. Drain sink and rinse greens thoroughly with cold water until water becomes clear.
- Heat the olive oil in a large stock pot or Dutch oven over medium. Add the onion and a pinch of salt, and sauté, stirring occasionally, until onion is translucent, about 5 minutes.
- Add 4 cups of water to the pot. (This will become your potlikker.) Turn the heat to medium-high. Add the cleaned greens by the handful, stirring them until wilted before adding more.
- Add the smoked turkey, bouillon cubes, garlic and onion powders, apple cider vinegar, black pepper and red-pepper flakes to the pot. Bring to a rolling boil, then cover and lower heat to medium-low. Cook until greens are completely tender, at least 2 hours. Most of the water should have evaporated by this point, with just enough left to cover the bottom of the pot, and the meat should pull away from the bones.
- Take the meat out of the pot, transfer to a cutting board, and shred the meat with two forks. Add the shredded meat back to the pot and stir until well combined. Taste and adjust salt, pepper and onion powder as needed. To cut bitterness, add sugar; if you'd like more tang, add more vinegar. Serve hot.
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Umar Ilyas
[email protected]I've never made collard greens before, but this recipe made it easy.
Idoko Gloria
[email protected]These greens are a great way to use up leftover ham or turkey.
Abadul Haqk
[email protected]I love the way the vinegar and sugar balance out the bitterness of the collard greens.
Ilva Kolemani
[email protected]These greens are so easy to make and they're always a crowd-pleaser.
Panda Magar
[email protected]I made this recipe for a potluck and it was a huge success. Everyone raved about the greens.
Samuele Morgane
[email protected]These collard greens are the real deal. They're just like the ones my grandma used to make.
Dwayne Stephens
[email protected]I'm not a big fan of collard greens, but I really enjoyed this recipe. The greens were cooked perfectly and the broth was very flavorful.
Wim
[email protected]These greens were a hit at my New Year's Day dinner. Everyone loved them!
Joseph Rosa
[email protected]I've made collard greens many times before, but this recipe is by far the best. The addition of the smoked turkey legs really gives the greens a deep, smoky flavor. I also love the way the mustard seeds add a little bit of spice.
Nimisha Aryal
[email protected]These collard greens were absolutely delicious! I followed the recipe exactly and they turned out perfectly. The greens were tender and flavorful, and the broth was rich and savory. I will definitely be making this recipe again.