Southern Collard Greens Recipe

Step 1

Start by pulling and tearing greens away from the stems. Take a hand full of greens, roll them up tightly lengthwise like a cigar. Cut them crosswise into 1/2-1 inch thick strips based on your preference of size. Smaller strips cook faster than bigger strips. We personally remove the stems but this is a personal decision.

Step 2

Next, add greens to empty clean sink and wash them removing all grit, sand and debris thoroughly with lukewarm water until water becomes clear then drain water, fill up again and repeat.

Step 3

Then rinse the smoked turkey or smoked ham hock very well then add to a large pot along with enough water (about 10 cups) to fully submerge the smoked meat then add in chicken bouillon and bring to a boil at medium-high heat, then reduce the heat to low, cover and cook at a gentle simmer until the smoked meat is nearly tender, about 45 minutes. Once time is up, stick a fork in the center of the meat and twist to see if it is tender. It should be ready to flake.

Step 4

Once smoked meat is almost tender, add greens, about 4 additional cups of water or enough to just barely cover greens to the pot as well as the rest of the ingredients to the pot. This will become your pot likker.

Step 5

Bring the heat back up to a boil then reduce heat to about medium or medium-low, and cook while partially covered for at least 2 hours or until completely tender. You are looking for the meat to be falling off the bone and most of the water evaporating leaving just a super concentrated flavorful pot likker. Taste the potlikker and see if it hits like you want it to. Most water should have evaporated by this point just having enough to barely cover the greens. Then serve it up boos!