Collard Greens
Collard greens aren’t a side dish I grew up eating, but I’d always wanted to try them. Over the years, I’ve talked with friends who grew up eating them and they all said I should try to make them cause they’re easy. So, I did some research and gave it my best shot. And they were fantastic. I’m sharing the recipe I’ve been making for y’all to try! Hope you like it!
Collard Greens
I didn’t grow up eating Collard Greens, but this recipe made me a firm believer. They’re simple to make, and delicious!
- Prep Time15 min
- Cook Time1 hr
- Total Time1 hr 15 min
- Yield6-8
- Serving SizeServings
Ingredients
- 2-3 Bunches Collard Greens (about 2lbs.)
- 1-2 Smoked Ham Hocks or 1 Smoked Turkey Leg (Can also use bacon)
- 1 Yellow Onion, medium dice
- 2-3 cloves Garlic, roughly chopped
- 1-2 Cups Water
- 1 Tbsp. Chicken Bullion (Caldo de Pollo)
- 1 Tbsp. Beef Bullion (Caldo de Pollo)
- 1 Tbsp. Creole Seasoning
- 1-2 tsp. Apple Cider Vinegar
- 1 tsp. Granulated Garlic
- 1 tsp. Granulated Onion
- 1 tsp. Crushed Red Pepper
- 1 tsp. Brown Sugar (optional)
- Salt & Pepper to taste
Method
Add meat to a pot. If using bacon, render fat first, then cook onion and garlic in bacon fat).
Add broth, onion, garlic, crushed red pepper, creole seasoning, vinegar and brown sugar.
Bring to a boil, reduce heat to a simmer and cook ham or turkey for about 30 minutes.
While meat is boiling, remove stems from greens, then roll them like a cigar and cut into ribbons any size you want.
Wash greens in plenty of water with salt and a dash of vinegar. The vinegar will help to remove any potential bugs that may be hanging out.
Add the cut greens to the pot, and simmer for at least an hour. Serve with plenty of the pot liquor!
