LOWCOUNTRY COLLARD GREENS
Collard greens, a staple of Southern cuisine, are often cooked down with smoked turkey or pork neck bones. The greens form a potlikker, or broth, full of briny, smoky flavor. When braised with smoked meat, they're equally delicious as a side or a light one-pot meal. The longer the greens cook, the better they'll be. Top them with a generous dash or two of hot sauce, and pair with cornbread. What tomato soup is to grilled cheese, potlikker is to cornbread.
Provided by Millie Peartree
Categories vegetables, side dish
Time 2h30m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Tear the greens from their stems. Take a handful of greens, roll them up lengthwise and slice them into bite-size pieces. Add the sliced greens to an empty, clean sink full of cool water and wash them, removing all grit, sand and debris. Drain sink and rinse greens thoroughly with cold water until water becomes clear.
- Heat the olive oil in a large stock pot or Dutch oven over medium. Add the onion and a pinch of salt, and sauté, stirring occasionally, until onion is translucent, about 5 minutes.
- Add 4 cups of water to the pot. (This will become your potlikker.) Turn the heat to medium-high. Add the cleaned greens by the handful, stirring them until wilted before adding more.
- Add the smoked turkey, bouillon cubes, garlic and onion powders, apple cider vinegar, black pepper and red-pepper flakes to the pot. Bring to a rolling boil, then cover and lower heat to medium-low. Cook until greens are completely tender, at least 2 hours. Most of the water should have evaporated by this point, with just enough left to cover the bottom of the pot, and the meat should pull away from the bones.
- Take the meat out of the pot, transfer to a cutting board, and shred the meat with two forks. Add the shredded meat back to the pot and stir until well combined. Taste and adjust salt, pepper and onion powder as needed. To cut bitterness, add sugar; if you'd like more tang, add more vinegar. Serve hot.
BROOKLYN-STYLE COLLARD GREENS
Provided by Kim Severson
Categories easy, side dish
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Place turkey wing or hocks in a very large pot and add just enough water to cover. Bring to a boil, turn heat to medium and simmer until water is reduced by about half.
- Meanwhile, plunge greens into a sink full of lightly salted cold water, drain and then rinse well with cold fresh water. Trim or remove biggest stems. Place five or six leaves on top of one another and roll like a cigar, lengthwise. Cut collards into inch-wide ribbons, then, keeping collards rolled, cut ribbons in half.
- Turn heat under pot to high. Add vinegar, one teaspoon salt and the garlic, then add as many greens as pot will hold. Wait until greens cook down, then add remaining greens. Turn heat to a simmer, cover and cook until greens for 30 minutes, stirring occasionally.
- Add sugar, onion and crushed red pepper, cover again and continue to simmer until tender, another 15 to 30 minutes; time will vary depending on toughness of greens. Serve.
Nutrition Facts : @context http, Calories 152, UnsaturatedFat 2 grams, Carbohydrate 19 grams, Fat 5 grams, Fiber 12 grams, Protein 14 grams, SaturatedFat 1 gram, Sodium 823 milligrams, Sugar 2 grams
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- Tear the greens from their stems. Take a handful of greens, roll them up and cut horizontally into small pieces.
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- Sauté onion in olive oil over medium-low heat with a pinch of salt, stirring until onion is translucent, about 5 minutes.
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