Southern Style Collard Greens

150 mins
Serves 1
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Directions

  1. 1Boil smoked turkey necks (or other preferred smoked meat) in about 8 cups of water for one hour until tender.
  2. 2Boil smoked turkey necks (or other preferred smoked meat) in about 8 cups of water for one hour until tender.
  3. 3Boil smoked turkey necks (or other preferred smoked meat) in about 8 cups of water for one hour until tender.
  4. 4While the meat is boiling, remove the stems from the collard greens by folding the leaf over and pulling the stem out. Stack the leaves, roll them up, and chop them.
  5. 5While the meat is boiling, remove the stems from the collard greens by folding the leaf over and pulling the stem out. Stack the leaves, roll them up, and chop them.
  6. 6While the meat is boiling, remove the stems from the collard greens by folding the leaf over and pulling the stem out. Stack the leaves, roll them up, and chop them.
  7. 7Rinse the chopped greens thoroughly in two large bowls, changing the water multiple times.
  8. 8Rinse the chopped greens thoroughly in two large bowls, changing the water multiple times.
  9. 9Rinse the chopped greens thoroughly in two large bowls, changing the water multiple times.
  10. 10Remove the meat from the bone and set aside. Keep the bones to add back to the pot later.
  11. 11Remove the meat from the bone and set aside. Keep the bones to add back to the pot later.
  12. 12Remove the meat from the bone and set aside. Keep the bones to add back to the pot later.
  13. 13Pack the greens into the pot with the stock. If necessary, add them in batches.
  14. 14Pack the greens into the pot with the stock. If necessary, add them in batches.
  15. 15Pack the greens into the pot with the stock. If necessary, add them in batches.
  16. 16Add diced onions and minced garlic to the pot.
  17. 17Add diced onions and minced garlic to the pot.
  18. 18Add diced onions and minced garlic to the pot.
  19. 19Add the removed meat and the bones back into the pot.
  20. 20Add the removed meat and the bones back into the pot.
  21. 21Add the removed meat and the bones back into the pot.
  22. 22Add onion powder and garlic powder. Stir everything and cover the pot. Lower the heat and cook for 30 minutes.
  23. 23Add onion powder and garlic powder. Stir everything and cover the pot. Lower the heat and cook for 30 minutes.
  24. 24Add onion powder and garlic powder. Stir everything and cover the pot. Lower the heat and cook for 30 minutes.
  25. 25After 30 minutes, add a splash of apple cider vinegar.
  26. 26After 30 minutes, add a splash of apple cider vinegar.
  27. 27After 30 minutes, add a splash of apple cider vinegar.
  28. 28Taste the stock and add seasonings like Cajun seasoning, salt, pepper, or seasoned salt as desired. Optionally add pickled jalapenos or red pepper flakes for spice.
  29. 29Taste the stock and add seasonings like Cajun seasoning, salt, pepper, or seasoned salt as desired. Optionally add pickled jalapenos or red pepper flakes for spice.
  30. 30Taste the stock and add seasonings like Cajun seasoning, salt, pepper, or seasoned salt as desired. Optionally add pickled jalapenos or red pepper flakes for spice.
  31. 31Cover the pot again and simmer for another hour and a half, or until the greens are tender.
  32. 32Cover the pot again and simmer for another hour and a half, or until the greens are tender.
  33. 33Cover the pot again and simmer for another hour and a half, or until the greens are tender.

Ingredients

  • smoked turkey necks
  • smoked turkey necks
  • smoked turkey necks
  • 8 cups water
  • 8 cups water
  • 8 cups water
  • collard greens
  • collard greens
  • collard greens
  • diced onions
  • diced onions
  • diced onions
  • minced garlic
  • minced garlic
  • minced garlic
  • meat from the bone
  • meat from the bone
  • meat from the bone
  • onion powder
  • onion powder
  • onion powder
  • garlic powder
  • garlic powder
  • garlic powder
  • 1 splash apple cider vinegar
  • 1 splash apple cider vinegar
  • 1 splash apple cider vinegar
  • Cajun seasoning
  • Cajun seasoning
  • Cajun seasoning
  • salt
  • salt
  • salt
  • pepper
  • pepper
  • pepper
  • season salt
  • season salt
  • season salt
  • slices of pickled jalapeno peppers
  • slices of pickled jalapeno peppers
  • slices of pickled jalapeno peppers
  • red pepper flakes
  • red pepper flakes
  • red pepper flakes
  • salt or baking soda
  • salt or baking soda
  • salt or baking soda
  • smoked pork
  • smoked pork
  • smoked pork
  • pickled pork
  • pickled pork
  • pickled pork
  • salt pork
  • salt pork
  • salt pork

Equipment

large pottwo large bowlsknifecutting board

Tips

  • If you can't get all of your greens in at one time, cover the pot for about 5 minutes until they wilt down.
  • Add apple cider vinegar because greens need some type of acidity.
  • Taste the stock before adding salt and other seasonings.
  • If your greens are fresh from the field and dirty, sprinkle some salt or baking soda onto the greens while cleaning them to help kill off bugs.
Southern Style Collard Greens | Clip Recipe