Collard greens tend to be quite gritty, so it’s important to wash them several times. I wash mine in a sink full of cold water with a little white vinegar. I lift the greens out of the water so I can leave any grit behind.
You have to remove the hard rib that runs down the middle of each leaf. I usually tear the leaves into bite-sized pieces as I wash them. You can also chiffonade the collard greens by rolling them into a cigar shape and cutting across the leaves.
While I was preparing the greens for Christmas dinner, my mother asked for the recipe. This request kinda stumped me because I didn’t really have a recipe. I just put the ingredients in the pot and let them do their thing while I cook the rest of the meal. If they need something after they are cooked I just add whatever it is and serve.
Mom took notes as I cooked (Thanks Mom!). All of the measurements are approximate. I season to taste. Yes this seems like a lot of greens. But as the old folks say, “They cook down to nuthin’.” Yes, I do use seasoned salt for this recipe. I find that it gives that certain je ne sais quoi to my greens that I cannot get with white salt.
Collard Greens
5 pounds collard greens
2 smoked turkey drumsticks
3 cups water
1 cup apple cider vinegar
2 tablespoons hot sauce
seasoned salt – to taste
black pepper – to taste
crushed red pepper – to taste
Cut the meat from the smoked turkey legs and put it in a large pot with water along with the bones, vinegar, hot sauce and seasonings. Simmer the meat while washing the greens. Cut or tear the greens into bite-sized pieces.
Add the greens to the pot. Alternate seasonings with layers of greens. If the pot is not large enough for all of the greens at first, give it a stir. They will cook down, allowing room for more greens.
Cover the pot and simmer over medium-low heat, stirring occasionally until the greens are tender. Adjust seasoning if needed. Serve with extra vinegar and hot sauce on the side.
Have a Happy, Healthy, and Prosperous New Year!