Combine 2 types of greens to get the best flavor, but you can use straight up greens if your local grocery store is limited in produce. The key is the meat you'll use to build the broth, I usually save a turkey neck (if it's Thanksgiving season) or buy ham hocks from the store.
Ingredients:
--1/2 lb meat (ham hocks, turkey wings or neck, or smoked bones)
--2 tsp Liquid Smoke (omit if you have already smoked meat/bones)
--1 TBSP garlic, salt, pepper seasoning (or 1 tsp of each)
--1 TBSP seasoned salt
--1 TBSP hot sauce
--1 large bunch collard greens (or one small bunch each of collard and mustard greens)
--1 TBSP butter
If you need to smoke the meat, place the Liquid Smoke and meat into an airtight Ziploc bag and work the liquid smoke into the meat with your hands, then let sit for one hour. Omit this step if your meat/bones are already smoked.
In a large pot, bring 3 quarts of water to a boil then add smoked meat/bones, g/s/p seasoning, seasoned salt and hot sauce. Reduce to medium and let cook for 1 hour.
Wash the greens thoroughly! Remove the stems that run down the middle, you only want the leaves. The leaves in the center of the bunch won't need stripped because they're the younger leaves and the stems aren't tough. Stack 6-8 leaves on top of each other, roll up, then slice into 1/2 inch thick slices. Do this until all the greens are cut, then place them in the pot with the meat & broth and add the butter.
Cook for 45-60 minutes, stirring occasionally; I like just around the 50 minute mark. When done you can taste and adjust seasoning or hot sauce to your preference.
Serve immediately. Yum!
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