One of my most requested Holiday dishes; but don't let the Holidays stop you. My family enjoys collard greens year-round and will find almost any occasion to have them!
"That first bite of collard greens should taste like you put your soul into cooking it. The flavors should ignite inside your mouth" -Daniel Conklin
So about 12 years ago while I was writing out my Thanksgiving grocery list; I decided that I would make my own collard greens, just like the ones I grew up with. There was just one little obstacle, my auntie wouldn't give me the recipe! This inspired me to not only create my own recipe but to also make it better than any collard greens I ever had. You can call it my 'Revenge Recipe'.
I started doing research to discover what various "secret" ingredients were being used to accomplish that southern, soul food flavor. The most common meat ingredient I found was no shocker...ham hocks (or pork knuckle) which contains a lot of incredible flavor and fat that really seasons the greens. Now, while I'm certainly a fan of using a good ole ham hock for flavoring, I am not impressed with eating the ham hock by itself; it's mostly just fat and bone. I prefer to use smoked turkey legs or wings for my greens, the flavor is unparalleled!
Next, I decided to combine both beef and chicken broth. Many people cook their greens in water or chicken broth and I'm not judging that; But...you bring out the best mouth-watering flavors when you combine the two.
In addition, I use a Slow Cooker when making my greens so that the ingredients have more time to combine all the flavors. After 3-6 hours in a Slow Cooker, you'll be thanking me.
Cooking Tips:
1. Always start with fresh collard green bunches. Whole Foods and Central Market
have the best year-round greens but Kroger is also good option, especially around the Holidays.
2. Collard greens shrink when you cook them so you'll need approximately 1 bunch for every 2 people that you're serving. This recipe is for 6-8 people.
3. Clean Your Greens! Don't get caught with dirty greens, no one will eat your cooking if they don't trust that you wash your produce. I prefer to soak mine in lightly salted water for 15 minutes and then rinse each leaf by hand...There will be no grit on my greens. #NoGritOnMyGreens
4. Last but not least, I rip out the middle stem. Yes, I know that comment will make southern moms, aunts and grandmas throw their wigs but even after sitting in a crock-pot for 6 hours, that stem is still useless. Throw it away auntie!
Ingredients
3-4 Bunches of Collard Greens- Cleaned and Cut
2 Fully-cooked, Smoked Turkey wings or Turkey legs
5 strips of Bacon, cooked and chopped
1 Small Yellow Onion, diced
3 Tbsp Minced Garlic
2 Cups of Chicken Broth (3 if needed)
2 Cups of Beef Broth
1-2 Tbsp of Red Pepper Flakes (Depending on your preferred heat level)
2 Tbsp Season-All
1/4 Cup of White Vinegar
6oz Bottle of Texas Pete’s hot sauce (Only use half if you don't like it spicy)
*No more than 1/2 Tsp of Salt & Pepper (This optional as Season-All contains salt)
Directions
In an 8-12qt Slow Cooker, place the smoked turkey legs/wings at the bottom.
Add chopped Onion.
Next, add the cut Collard Greens on top.
Add Garlic, Season-All and Red Pepper Flakes.
Pour the Hot Sauce, Vinegar and Broths over the top to scatter the seasonings.
Sprinkle on the Bacon.
Cover and cook for 3 hours on High or 6 hours on Low, stirring occasionally to mix.
Nom Nom Nom!