Homemade Southern Collard Greens
Nothing says Southern comfort food like a big bowl of homemade collard greens. This classic dish has been a staple in southern cuisine for centuries, and for good reason. Not only are collard greens packed with flavor, but they are also incredibly nutritious. Plus, the pot likker – the highly concentrated broth that comes from cooking the greens – is known as a cure-all among southern grandmothers.
Ingredients
Collard Green Wash Solution
- 1 ½ cup White distilled vinegar
- 3 Tbsp Salt
Southern Collard Greens
- 3-4 bunches Fresh collard greens 3 to 4 pounds
- 1/2 pound Smokey bacon diced
- 1 onion Diced
- 1 tbsp Avocado oil
- 6 cloves Garlic minced
- 1 Fully cooked smoked turkey leg or wing (about 13 oz) You can substitute smoked pork
- 1 tsp Red pepper flakes
- 1/4 cup Brown sugar
- 1/3 cup Apple cider vinegar
- Hot sauce quite a few dashes
- 2 tsp Worcerchire sauce
- 1 tsp Freshly ground pepper
- 3 -4 four cups stock for each pound of collard greens, collard green stock or chicken stock I like a lot of pot likker in my green you can use less if you do not
- Collard green stock This is my recipe for collard green stock
Instructions
Prep the Collard Greens
- Fill your kitchen sink with cool water and add the vinegar and salt.Remove the leaves from the stems by folding each leaf in half lengthwise and pulling the leaf away from the stem. Discard the stems or save them for collard green stock.Add the greens to the water bath and swish them around, gently scrubbing to loosen any dirt.Remove the greens, drain the water, rinse the sink, and refill with fresh water. Wash the greens again. Repeat as needed until the water is completely clean.Tear the collard greens into bite-sized pieces and set aside.
Cook the Greens
- In a large pot, cook the diced bacon over medium heat until it begins to render. Add the avocado oil if needed.Add the diced onion and cook until softened.Stir in the garlic and red pepper flakes, cooking just until fragrant.Add everything except the collard greens. Bring to a boil.Reduce heat to a simmer, cover, and cook for 45 minutes. This allows the smoked turkey to soften and flavor the broth.After 45 minutes, add the collard greens. Simmer for another 45 minutes.If you prefer very tender greens, you can add them earlier and cook longer.About 10 minutes before the greens are finished, remove the smoked turkey, let it cool slightly, remove the meat from the bone, chop it, and return it to the pot.Taste and season with kosher salt, starting with about 1 teaspoon and adjusting as needed.
To Serve
- Serve hot, with extra vinegar and hot sauce at the table. And don’t forget the pot likker, it’s the soul of the dish.
Tried this recipe?Let us know how it was!