Real Southern Collards
This is the real deal 'suthun collard greens recipe.
A southern New Year's tradition, these greens promise to bring wealth in the new year. I'm not sure about that, but they are loaded with lots of nutrients that support long term health ALL YEAR LONG!
When you see these suckers at the store, their huge, thick leaves are intimidating, but I promise they're:
So easy to prepare
Come out soft and tender
Are a delicious accompaniment to so many meals
My main adjustment to this traditional recipe was to take out the pork and sub smoked turkey. You can even omit the meat all together, if you want to go vegan!
1 Large bunch of collard greens (about 1 pound after taking the ribs out)
~1 pound smoked turkey neck (optional)
1 Tbsp granulated sugar
2 tsp EVOO
1 1/2 tsp seasoned salt
2 tsp Worcestershire sauce
2 tsp apple cider vinegar
1 tsp crushed red pepper flakes (optional)
1/2 tsp garlic powder
1/2 tsp onion powder
1/4 tsp smoked paprika
Hot sauce to taste (optional)
Cut ribs out of leaves, then roll a hand full of greens up at a time and cut rolls horizontally into small pieces. (This is called a chiffonade cut!)
Next, add greens to empty clean sink and wash them thoroughly until water runs clear.
Place turkey neck in a large pot along with enough water to fully submerge, semi-cover with a lid. Cook over medium heat for about 45 minutes or until tender.
Once tender, add greens and several additional cups of water (enough to just cover greens in pot).
Add all other ingredients and cook while partially covered for at least 2 hours or until completely tender. Most of the water should evaporate leaving just enough to barely cover the greens.
Serve with any whole grain, some black eyed peas, and cornbread, and you have yourself a true southern dinner! Enjoy!