Southern Collard Greens

Ingredients

• 3 lbs fresh collard greens (about 5–6 smaller bunches)
• 1½ lbs extra-large, meaty smoked turkey wings/legs/necks OR ham hock
• 2 teaspoons chicken bouillon (Better Than Bouillon works great)
• 2 tablespoons sugar (granulated or brown)
• 1 tablespoon bacon grease
• 1 tablespoon seasoned salt (like Lawry's)
• 2 teaspoons Worcestershire sauce
• 2 teaspoons apple cider vinegar
• 1 teaspoon crushed red pepper flakes (reduce to ½ tsp for less heat)
• ½ teaspoon garlic powder
• ½ teaspoon smoked paprika
• ½ cup finely chopped onion

Instructions

1. Prep the greens — Pull and tear the leaves from the stems. Stack a handful, roll tightly lengthwise like a cigar, and cut crosswise into ½"–1" ribbons (smaller strips cook faster). Removing the stems is optional.
2. Wash the greens — Add greens to a clean empty sink and wash with lukewarm water, rubbing off grit and sand. Drain, refill, and repeat until the water runs clear.
3. Start the pot likker — Rinse the smoked turkey or ham hock well. Add to a large pot with about 10 cups of water (enough to fully submerge) and the chicken bouillon. Bring to a boil over medium-high heat, then reduce to low, cover, and gently simmer until the meat is nearly tender — about 45 minutes. Test with a fork: the meat should be ready to flake.
4. Add greens & seasonings — Add the greens, about 4 more cups of water (or enough to just barely cover the greens), and all the remaining seasonings (sugar, bacon grease, seasoned salt, Worcestershire, vinegar, red pepper flakes, garlic powder, smoked paprika, onion).
5. Braise — Return to a boil, then reduce to medium or medium-low. Cook partially covered at least 2 hours, until the greens are fully tender and the meat is falling off the bone. Most of the liquid should reduce down to a concentrated, flavorful pot likker that just barely covers the greens.
6. Finish — Shred the meat into the pot so it ends up in every bite. Taste the pot likker and adjust seasoning.

Notes

• Don't overcook — Collards should be tender, not mushy. Low and slow is right; cranking up the heat won't shortcut the tenderness.
• Use the meat — Once tender, shred the smoked meat right into the pot with a fork so it's distributed.
• Right pot matters — A heavy-bottomed pot or Dutch oven keeps heat even and prevents scorching.

Nutrition (per serving)

Tags: #recipe #sides #collardgreens #southern #soulfood