Sunday, April 19, 2009

Collared Greeens

Inspired by my recent trip to Atlanta Georgia!

Recipe adapted from Alton Brown's Good Eats

Ingredients :

  • 1 quart chicken stock
  • 1 1/2 pounds smoked turkey or pork parts*
  • 2 pounds stemmed collard or turnip greens
  • 1 teaspoon salt, plus extra if desired

Directions :

Place the water and turkey legs in an 8-quart pot over medium-high heat. Cover, bring to a boil, and allow to simmer for 10 minutes.
In the meantime, remove any large stems from the greens and wash them thoroughly; do so in a sink with at least 5 inches of water. Moving the leaves around in the water and allowing them to sit for a few minutes to allow the sand or dirt to fall to the bottom of the sink. Once clean, chop pieces in half. You should have 2 pounds of greens once they are stemmed. (Weigh the greens after stemming, but before washing.) (I bought 4 bunches, that seemed to be about right.)
Once the turkey legs* have simmered for 10 minutes, add the greens, salt reduce the heat to low, cover, and allow to simmer gently for 45 minutes or until the greens are tender. if using a smaller pot, you can add the greens in batches as the leaves cook down a bit. Move the greens around every 10 to 15 minutes. Taste and season with additional salt, if desired. Serve immediately. The southerners like to add hot sauce to the greens for a little kick.

* I used smoked pork necks, but any smoked pork or turkey parts will do, I have seen smoked turkey necks and wings as well. I like the flatter pieces as they sit better at the bottom of the pot.

1 comment:

  1. I found an easy italian recioe for collard greens. Saute them in a pan with olive oil & crushed garlic. They are crunchier than boiling them like in the south, but I prefer it that way.

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