🦃Southern Collard Greens
~~Ingredients ~~
1 bunch of collard greens, washed and chopped
6-8 cups water (enough to cover greens)
1 medium onion, hopped
Seasoning meat, fatback, bacon, streak-o-lean, smoked ham hocks or Smokey turkey necks
1 teaspoon crushed red pepper flakes
1 tablespoon bacon fat
1/2 teaspoon sugar
1 teaspoon salt
1/2 teaspoon black pepper
~~Instructions ~~
Clean your collard by washing them multiple times. Tear the inner ribs out and chop the collards into strips, and then chop the strips,
In a large pot or a Dutch oven, add the bacon fat and chopped onions and sauté for until translucent. If you at using smoked ham hocks or turkey necks, now is the time to add them, they need to cook a few minutes before adding the collards. Cover them with water, or chicken broth, about 6-8 cups. Bring to a boil, lower heat to medium low and let them cook for 30-45 minutes. If using turkey necks, remove them from the pot and set aside. If yosing ham hocks, leave them in the pot. Add your collards to the pot, in sections as they start cooking down, along with the red pepper flakes, sugar, salt and pepper. Be careful not to oversalt your collards especially if you are using chicken broth. Make sure the collards have enough liquid and cover with a lid and cook for 2 hours, checking them about every 30 minutes for liquid and stirring them occasionally until they are tender. If you used smoked turkey necks, pull the turkey meat from turkey necks, remove the turkey bones and toss. Add the turkey meat back to the greens when done. If you used smoked ham hocks, remove from collards and pull the meat from the ham hocks and add back to the collards. Serve with cornbread.
Notes..Use either 1 pkg. smoked turkey necks, 2 -3 smoked ham hocks, 4-6 pieces of fat back, bacon or streak-o-lean.
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