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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Tyler Mendoza
[email protected]These collard greens were the perfect side dish for our Thanksgiving dinner. They were so flavorful and everyone loved them.
Candy Jannat
[email protected]I would recommend this recipe to anyone who loves collard greens. They were absolutely delicious.
Simanto Babu
[email protected]Overall, I thought this was a good recipe. The collard greens were tender and flavorful. However, I would have liked the recipe to include more instructions on how to prepare the collard greens.
Jaam AZAM
[email protected]I'm giving this recipe 3 stars because the collard greens were tender and flavorful. However, I found the recipe to be a bit too complicated. There were too many ingredients and steps involved.
kish
[email protected]These collard greens were a huge disappointment. They were tough and flavorless. I won't be making them again.
Sky King
[email protected]I thought these collard greens were just okay. I've had better.
Leonnah Williams
[email protected]I'm not sure what I did wrong, but my collard greens turned out bitter. I'm not sure if I used the wrong type of greens or if I cooked them for too long.
Kib Ug
[email protected]These collard greens were a bit too spicy for my taste, but other than that they were good.
Zamankhan Khanzaman
[email protected]I've never made collard greens before, but this recipe was easy to follow and the results were delicious.
Logan West
[email protected]These collard greens were really good. I especially liked the addition of the bacon. It added a nice smoky flavor.
Parent Mccart
[email protected]I made these collard greens for a potluck and they were a huge hit. Everyone loved them. I'll definitely be making them again.
Roland Damasco
[email protected]These were the best collard greens I've ever had. I'm not usually a fan of collard greens, but these were so tender and flavorful. I'll definitely be making them again.
Mabel Tetteh
[email protected]I've made this recipe several times and it's always a hit. The collard greens are always tender and flavorful. I love the addition of the smoked turkey neck. It really gives the dish a unique flavor.
MD Sohidul
[email protected]These collard greens were absolutely delicious! I followed the recipe exactly and they turned out perfect. The ham hock added so much flavor to the broth. I served them with cornbread and black-eyed peas, and it was a perfect Southern meal.