Collard Greens recipe.
2 lbs of collard greens
2 lbs of Smoked turkey, ham hocks, bacon or whatever flavoring meat you prefer
2 cups of chicken broth
- While you clean the collards, start a seasoned broth for the greens. I used smoked turkey, chicken broth, a touch of salt, cajun seasoning, garlic, a whole onion (that I could remove later) and about 6 dashes of hot sauce. Add enough water to cover the meat, bring to a boil and simmer for about an hour or more. Add water if it boils down too low.
- Clean the collards well, getting all the dirt off. Make sure to cut the stems away from the leaf while cleaning. Roll them up and slice into 1 inch strips.
- Add collards to pot, if more then the pot can handle, allow them to wilt, then add more. Cook them to your liking. I cook them for 2-3 hours, because I like them soft. After 1 hour I taste for seasoning and adjust as needed. If you want a little crunch, only cook for 1 1/2 hours.
This recipe can be halved for less folks (as I did below) or doubled or quadrupled for large crowds like I do on thanksgiving. Collard greens are a fan favorite, you can never make too much for the holidays. Enjoy!