Recipe: Perfect Collard Greens

Collard Greens. A classic recipe for collard greens that uses smoked turkey to add some flavor. Greens are simmered in chicken stock, then spiced with a dash of red chile flakes. Collard greens are a type of large, leafy green vegetable common in southern U.

Find collard greens recipes, videos, and ideas from Food Network. There are many delicious ways to cook collard greens, but this is best-known way to do it in the South—low and slow in a stockpot (or slow cooker) with plenty of bold, smoky ingredients to amp up the flavor of the greens. These collard greens may take a few hours to simmer, but they only require a few minutes of hands-on cooking time. You can cook Collard Greens using 7 ingredients and 6 steps. Here is how you cook that.

Ingredients of Collard Greens

1. Prepare 1 of family size shredded collard greens.
2. Prepare 2 pounds of smoked pork neck bones.
3. You need 4 tablespoons of rendered duck fat.
4. It's 2 tablespoons of adobo.
5. You need 2 tablespoons of sazonidor.
6. You need 2 tablespoons of light brown sugar.
7. Prepare 2 tablespoons of apple cider vinegar.

Add onion and garlic; cook and stir until tender. Add ham hocks, water, seasoned salt, pepper flakes, and sugar. Collards are in the same family as kale, mustard greens, and other hearty greens. The leaves are dark green and the stems are tough.

Collard Greens step by step

1. Boil neck bones for one hour then drain and let cool.
2. Using your hands rip meat off the neck bones to about bite sized pieces.
3. In a large sauce pot add the greens meat and all other ingredients.
4. Add water to cover about an inch over the greens..
5. Bring to a boil then simmer about an hour and a half or to desired tenderness adjusting to add additional seasoning as needed.
6. Serve as a side dish to chicken or pork.

Look for collards that have an even green color and look fresh. Avoid collards that have browned or wilted leaves or show other signs of age. In a large stock pot, over medium-high heat, add the canola oil and the diced salt pork, and cook until light golden brown and just crisp. Remove to a paper towel lined plate and let cool. Heat oil in a large pot over medium-high heat.