Collard Greens
Get ready to savor the rich taste of tender collard greens with this must-try recipe! It's the perfect addition to your holiday table.
Ingredients
- 5-6 Bunches Collard Greens
- 2 LBS Smoked Turkey Wings Can also use 2 LBS of smoked turkey legs or thighs
- 2 TSP Bacon Grease or Avocado Oil
- 2 TSP Seasoning Salt
- 1 TSP Garlic Powder
- 1 TSP Onion Powder
- 1 TSP Smoked Paprika
- 1 TSP Red Pepper Flakes
- 1 TSP Worcestershire Sauce
- 1 Large Yellow Onion Diced
- 1/4 Cup Hot Sauce
- Salt and Pepper to taste
- 2 TSP White Granulated Sugar Optional
Instructions
- First, start by cleaning and rinsing your greens. For this process, I like to have the greens chopped first. Fold the greens in half and use a knife to cut out and remove the stem. After you've removed all stems, lay your leaves down and stack one on top of the other. Roll up your greens lengthwise from one end to the other. Slice your greens width-wise into about 1-inch rolls. Now, you can either keep the leaves this long or you can slice them in half once more.
- Once your greens have been stemmed and chopped, place them into a large bowl or into your clean sink. Add some kosher salt and some baking soda to your greens and fill the bowl or sink with water to cover the greens. Agitate the greens to allow the salt and baking powder to remove all the dirt and grit from the greens. Rinse the greens and drain the water. Repeat this process 4-5 times or until the water from your greens begins to run clear.
- Once your greens have been cleaned, set them aside.
- In a large stock pot or Dutch oven, over medium-high heat, add your bacon grease or avocado oil. Add your smoked turkey and sear on each side for 2-3 minutes. Next add your onions, celery, seasoning blend, and Worcestershire Sauce. Add some broth and make sure the meat is completely covered. Place over medium-high heat and bring to a boil. Once boiling, reduce heat to medium/medium-low and allow to cook for about one to one and a half hours.
- After about an hour or so, your smoked turkey should start to get nice and tender, add your greens to the pot in bunches. Place the lid on and let the greens begin to cook down until you have added all the greens to the pot. Cook over medium heat for an additional 1 hour to 1 hour and a half, stirring occasionally. What you're looking for is your greens to soften, but not too much. You want them to be tender but with a little bite. If they are still too hard at this point, continue to cook down until they reach the desired tenderness.
- Once your greens are nice and tender and your smoked meat is falling off the bone, remove the bone(s) from the pot and distribute the meat through the greens. Taste and adjust the seasoning to your preferred taste. At this point, I like to add about ΒΌ cup of hot sauce. The vinegar in the hot sauce balances the fattiness and also the hot sauce adds a bit of heat.
- Serve with some cornbread or the rest of those holiday sides, and ENJOY!!!