Smoked meat and lots of simmering time are the keys to this classic Soul Food side dish.
I can’t believe January is over halfway over already! I have been super sick for the past few weeks, but am starting to get back into the swing of things, so thanks for your patience while I play catch up.
There were several delicious dishes that I made at the end of 2015 that can’t go without mention, like this deliciously comforting side dish that I made for Christmas dinner.
My parents were in town, and I haven’t spent the holidays with them in aaaaaages. My dad is a big fan of Soul Food, so we decided to surprise them with an entire dinner around that theme (smoked turkey, collard greens, macaroni & cheese and sweet potato pie).
I found this recipe from Paula Deen, and it really fit the bill. I noticed a lot of confusion around her measurements in the recipe on Food Network’s site, so I changed a few things to help make it easier to follow. I also doubled most of the recipe but left the amount of servings she cited because 2 large bunches from my store were more like what serves 4-6 in my opinion. One other thing to note is that I used iodized salt, not kosher, since it didn’t specifically call for kosher.
I used some smoked turkey wings from the store for the smoked meat in this dish. The flavor from that long time on the stovetop was absolutely fantastic. My family really enjoyed this, and I’ll definitely be making this again. It’s the perfect side dish for any Soul Food/Southern menu!
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Smoked meat and lots of simmering time are the keys to this classic Soul Food side dish.
Ingredients
- 1 pound smoked meat (ham hocks, smoked turkey wings, or smoked neck bones)
- 4 teaspoons salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 tablespoon seasoned salt
- 2 tablespoons hot red pepper sauce
- 2 large bunches collard greens
- 2 tablespoons butter
Instructions
- In a large pot, bring 3 quarts of water to a boil and add smoked meat, salt, black pepper, garlic powder, seasoned salt and hot sauce. Reduce heat to medium and cook for 1 hour.
- Wash the collard greens thoroughly. Remove the stems that run down the center by holding the leaf in your left hand and stripping the leaf down with your right hand. The tender young leaves in the heart of the collards don’t need to be stripped. Stack 6 to 8 leaves on top of one another, roll up, and slice into 1/2 to 1-inch thick slices. Place greens in pot with meat and add butter. Cook for 45 to 60 minutes, stirring occasionally. When done taste and adjust seasoning.
- Serve with favorite dish as a side.
Notes
Recipe slightly adapted from Paula Deen
