I normally make my collard greens the way mama taught me. Two bunches of collards, 1/3 cup of water and a ham hock. Stir them every time you think about it—-6 hours on low on the stove. This works. They are scrumptious.
I’ve tried flavoring with ham hock, pork neck bones, turkey necks, turkey wings, chipped pieces, onion, green bell pepper, celery, and every spice you could think of. But mama’s recipe remains tried and true.
For the fun of it though, I thought I’d try something different.
Cooks 6 to 10 hours, depending on crock pot. Makes up to 10 servings, really depending on how much you eat! My servings are much bigger than 1/2 cup! Unable to follow directions, I always switch out ingredients that I think will make a product healthier and tweak it to my liking. (That might explain why it doesn’t always turn out.)
What you’ll need:
1 to 2 pounds of smoked turkey wing
Everyone always uses chicken broth. I tried instead of chicken broth. Rather than use multiple cans, I used a teaspoon of this dissolved in water. Less waste! And the rest of the jar can be recycled. (Make according to directions on jar.)
2 pounds collard greens
6 green onions
1 green bell pepper
A little less than a teaspoon of salt
½ teaspoon black pepper
How to Cook it:
- Wash and de-stem your greens. I tear mine with my hands, but if you prefer even, prettier ones, feel free to chop. I usually do this the night before, throw the collards in the pot and stick the whole thing in the fridge. It saves time in the kitchen the following day.
- Chop the onions.
- Remove skin from the turkey wing. Many people leave the skin, but to make it healthier, I removed it. Chop or tear turkey wing meat into small pieces.
- Combine all ingredients in crock pot. Unlike on the stove, you don’t have to stir the collards to keep them from burning, but I do the unthinkable and lift the crock pot lid to occasionally stir, to make sure everything is flavored evenly. You don’t have to!
- Cook until greens are no longer tough, 6 to 10 hours, depending on your crock pot.
These collards were refreshing and different. The only thing I didn’t like was the chipped up turkey. I just don’t like chipped up meat in my collards. Besides, the de-boning and de-skinning was too time consuming. Next time I’ll stick to mama’s tried and true method of the ham hock. (The recipe in the first paragraph of this post.)
Still, they didn’t last long in this house.
Let me know what you thought!
Other ways to make Collards and even grow them!—Check out these word press sites!
How To Grow Collard Greens In Your Garden (robertdonaldson16.wordpress.com)
Brazilian Collard Greens (kathdedon.wordpress.com)
Black History Month Celebration–Collard Greens (glendathegoodfoodie.wordpress.com)
Kickin’ Collard Greens (benchedbiologist.wordpress.com)
4/365 Collard Greens (tryingtraditional.wordpress.com)
Vietnamese Collard Greens with Turkey (simplyvietnamese.wordpress.com)