Collard Greens Recipe
Collard Greens is a beloved southern side dish filled with taste and nutrients. Often slowly bumpy with smoked meats and spices, collard greens turn into a tender, charming, and hearty dish that are completely coupled, fried chicken, or pairs with black-eyed peas. This classic collard greens recipe has a taste rich in smoked turkey or haem hawk, enhanced with a touch of red chillies for garlic, onion, vinegar and heat. It is a comfortable, down-home favorite that brings both soul and livelihood to the table.
Equipment
- Large pot or Dutch oven
- Cutting board & knife
- Tongs or spoon
- Measuring cups & spoons
Ingredients
- 2 lbs collard greens (washed, stems removed, and chopped)
- 1 smoked turkey leg or 1 ham hock
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 4 cups chicken broth (low sodium)
- 1 tbsp olive oil or butter
- 1 tbsp apple cider vinegar
- 1 tsp sugar (optional)
- ½ tsp crushed red pepper flakes
- Salt and black pepper to taste
Instructions
- Heat olive oil or butter in a large pot on medium heat. Add onion and cook for about 5 minutes, soft.
- Stir in a bunch of garlic and red chili; Cook for 1 minute until aromatic.
- Add smoked turkey leg or haem hawk and pour into the chicken broth. Bring a boil.
- Add chopped collard greens to a handful of fist at a time, until they will wilt.
- Stir in vinegar, sugar (if using), and weather with salt and pepper.
- Cover and boil on low for about 1 hour, until the greens are tender and delicious.
- Remove the meat, cut it, and shake it back in the greens.
- Allow to rest for 5 minutes before serving. Enjoy hot!
Notes
This hearty Collard Greens Recipe brings Southern comfort to any meal with its savory depth and nourishing ingredients.