Southern Style Slow Cooked Collard Greens
Servings: 8 servings
Equipment
- 5 quart (or larger) pot with a lid
- knife
- Cutting board
- colander
- wooden spoon
Ingredients
- 3 tbsp canola oil
- ½ yellow onion small diced
- 3 garlic cloves minced
- ½ cup apple cider vinegar
- 6 cup chicken stock
- 1 smoked turkey neck any size
- 2 tbsp kosher salt
- 1 tsp black pepper
- 2 tsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- ¼ tsp red pepper flakes
- 1 bay leaf
- ½ tsp thyme leaves
- 1 lb collard greens washed with stems removed and rough chopped
- 2 tbsp unsalted butter
Instructions
- On medium low heat, add canola oil into a 5qt (or larger) pot. Once warm, add onions and cook for 4 minutes, stirring occasionally.
- Add chopped garlic and cook for 1 minute, stirring occasionally.
- Pour in vinegar, and let it simmer for 1 1/2 minutes. The amount of vinegar will reduce by half. Pour in chicken stock.
- Add remaining ingredients, excluding the collard greens and butter. Cover, and simmer for 30 minutes.
- Add collard greens, a couple of handfuls at a time, to submerge the greens into the broth. Once all greens have been submerged, turn the heat up to high to bring to a quick boil. Then, bring the temperature down to low. Cover and cook for 1 hour, stirring occasionally.
- Remove the turkey neck from the pot with a fork or tongs onto a plate. Let it cool for about 5 minutes, and pick the meat off the bone. Be sure to leave behind and gristle or tendons.
- Add butter and the picked turkey meat back into the pot, cover, and cook for an additional 20 minutes.
- Remove from heat. Spice level can be adjusted by adding more red pepper flakes. Greens can be served right away. Enjoy!
Notes
Optional - add the picked turkey neck back into the greens on step 7. This will keep adding flavor to the broth!
Recipe can be made vegetarian by omitting the turkey neck, and replacing the chicken stock with veggies stock. This can also be made vegan by omitting the butter.