Collard Greens with smoked meat is a soul food classic dish! These greens are great for holiday and Sunday Dinners. If you believe in the old tale that collard greens bring money for the New Year. Then you just may cook a pot for New Year Eve. Whenever you decide to make this green dish, I have the easy recipe here for you. Collard greens are very simple to make. First you will be bringing smoked meat to a boil, then adding fresh cleaned greens to your pot, followed by onions, vinegar and seasonings. Let’s jump into the recipe.
Details
7-8 servings
15-20 minutes
2 hours
Red pepper flakes, garlic powder, black pepper, sazon perfect seasoning , goya chicken packet
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Ingredients
2-3 stalks of fresh collard greens or use a bag of already chopped collard greens( should be in produce section next to fresh collards)
1 pack of smoked turkey necks or your choice of smoked meat
1 yellow or sweet onion
2 tbsp of fresh chopped garlic
1/2 cup of red wine vinegar
2-3 packets or cubes of chicken bouillon (I use goya) or substitute for a 32oz of chicken broth
1 tbsp of Sugar
How to Clean and Chop
First, place your collard green leafs in cold water. Make sure to rinse off any dirt/soil you may see on them. Then take 2-3 leafs at time, and roll it the long way. Take a knife and slice from one end to the next. If you want them cut smaller just give it another chop. In my opinion there isn’t a wrong way to chop collard greens as long as they are a nice enough size to fit in the pot and in a mouth lol.
Directions
- First, rinse smoked turkey necks and place in the pot you will be making collard greens in. Cover turkey necks with cold water. Then add 2 packets or cubes of chicken bouillon. If you are using chicken broth, you can cover the turkey necks with chicken broth.
- Next, place pot of turkey necks on stove, turn stove on medium high. Bring necks to a boil.
- While the turkey necks are boiling, start adding the clean and chopped collard greens. Add a handful at a time, the greens will shrink when it hits the hot water. Use a spoon to mix the greens around.
- Turn greens down to medium heat. Then start adding chopped onion, and fresh garlic. Also add seasonings I listed above or use your own seasoning blend. Give it a good stir, so seasonings and onions can blend. I usually add 1 more packet of chicken bouillon also.
- Place a lid over pot and let cook for 1 hour. After 1 hour, add vinegar and sugar. Give it a good stir. Turkey should be making its way off the bone. This is optional, but you can take the bone out and take the meat off the bone or leave it in for flavor. I like to leave a few bones in!
- Final step is to let your greens cook on low medium heat for about 45-60 more minutes. When done greens will be soft but tender. Serve when you are ready, if not serving right away keep them on low or turn off. Collard greens will hold heat!
