I’m just a 30-year-old dad from Connecticut. I’m not a Southerner, but I love cooking, and last year I hosted Thanksgiving. I figured, why not make my favorite side dish that definitely isn’t a New England norm: collard greens! So this year is only my second attempt at making them. Give me some pointers, here’s what I did;
I watched this pot for about four hours and the taste is awesome. I already know I should’ve cut the greens a bit thicker and probably used a little less liquid.
Anyway, I removed the main stems from all the leaves, then soaked them in a large bowl of cold water with salt and vinegar. I agitated the greens and changed the water every 20 minutes for about an hour to get all the grit off.
Meanwhile, in a big pot, I rendered the fat from some bacon strips. Once the fat rendered, I removed the bacon and sautéed a large onion, then some fresh chopped garlic, in the bacon fat.
After that, I added turkey stock, water, and two smoked turkey legs. I let that simmer for around 40 minutes while I chopped the greens.
I added the greens to the pot along with pepper, a little more salt, some Creole seasoning, and a splash of apple cider vinegar. Then I let it go low and slow until the turkey was fall-off-the-bone tender. I pulled the meat off the legs, shredded it, added it back in, and let it all cook another 10 minutes.
I didn’t really measure anything—I just cooked by feel. I’m Sicilian, Austrian, Irish, and Polish… a full-on American mutt, but I love cooking.
Any tips for next time are definitely appreciated! I think it tastes great!
by papasmurfd
7 Comments
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Wherewhen is dinner? 😂
https://preview.redd.it/b3kst029dp3g1.jpeg?width=1125&format=pjpg&auto=webp&s=8863233266554c078ab0f3503f26815d8f52bb0e
I’m not from the south either, but your collard greens look amazing! Can’t speak to the taste, but seems close to identical with One Stop Chop’s recipe
While I’m sure it’s still delicious with turkey, I’ve only ever eaten collard (and mustard) greens cooked with pork – usually bacon. And fatback bacon at that.
One thing I will mention is that collards, no matter how cooked, often **require** a condiment where I’m from: Chow-chow. Relish added to the top of the portion upon serving. Oh. and additional vinegar available to add to taste.
This looks delicious and I would happily act as taste tester.
Hell yeah dude.
Beautiful. Born northern also, and yeah, collards take love not effort. 👍
In my opinion the only ‘bad’ collard greens I’ve had are when it’s loaded with brown sugar.
I think yours looks great. I don’t mind the thin shred. The turkey leg meat is an interesting choice, but probably tastes good. You still added bacon fat, that’s really the 2nd key ingredient after the greens.