Southern Collard Greens Recipe w/ Smoked Turkey Legs (soul food style) (2024)

FAQs

How do you make Patti Labelle collard greens? ›

Add the collard greens, chicken stock, onions, 1/4 teaspoon kosher salt, 1/2 teaspoon pepper and 1/4 teaspoon seasoning salt. Mix in the smoked turkey. Turn the heat to low and cook, covered, until the greens are tender but not too soft, 35 minutes.

Onion- Yellow onions will add flavor to the greens. Garlic– Garlic will compliment the flavor of the onion and greens. Red Pepper Flakes– Red Pepper flakes will add some slight heat to the greens. Fully-Cooked Smoked Turkey Leg- This is the best alternative for those who prefer not to use pork.

This might seem like an unusual addition if you're new to making collard greens, but the vinegar adds a welcome tangy note that brightens the dish and balances out the salty, savory flavors. A tablespoon of sugar also helps balance out the greens' potential bitterness.

The most authentic collard greens, in my opinion, are made with smoked ham hocks or bacon. But, as time has passed, society has gotten more health conscious. So, many families began using alternatives such as smoked turkey necks, wings, and tails.

Baking soda has infinite uses in cooking and beyond: It's a leavening agent, an odor neutralizer, and an antacid to name a few. In the case of collard greens, baking soda's utility is threefold, serving as a flavor enhancer, a tenderizer, and a color protector.

The foods that help reduce bitterness are: Salt while cooking and/or while eating (like on bitter salad greens) Sweet or Spicy. Sour or Acids like lemon or vinegar.

Saute some diced onion in the pot with the bacon's grease until translucent. Add a minced clove of garlic and saute it for a minute longer. Drain the collard greens and collect their juice. Add a little apple cider vinegar, hot sauce and sugar to the juice and pour it into the pot.

Use salt.

Salt is a friend to bitter greens, whether you plan to eat them raw or cooked. Mellow the bitter flavor with a sprinkle of salt on endive or radicchio, or include anchovies or cured meat (like bacon, pancetta, or proscuitto) along with mustard, beet, or collard greens.

Apple cider vinegar: Collards can be notoriously bitter. The vinegar balances the flavor and removes the bitterness. Stone House Seasoning: My favorite house blend seasoning of garlic, salt, and pepper. Sugar: A little bit helps remove any bitterness from the collard greens while giving a slightly sweet flavor.

Why do Southerners eat collard greens? ›

While black-eyed peas are said to have the power to bring luck, they also provide hearty, nutritious meals during the winter months because of their volume when cooked. Similarly, collard greens symbolize money and hope for the future, but are hardy crops able to survive harsh winter temperatures.

Let's Talk Meats: Smoked meat is the best meat for southern greens! I use smoked turkey wings, drums, or necks. They had a wonderful smokey flavor to greens. If you're a pork eater, pickled or smoked pork will work as well.

Why: Most collard recipes call to discard the stems because they're so fibrous, but if you chop them small, they will cook just like the leafy greens. The finished dish is just as delicious and a lot thriftier than traditional collard greens, and the pleasantly-supple stems give these greens a distinctive bite.

One of the easiest ways to begin the washing process for collard greens is to thoroughly soak the leaves in cold water for about 10 to 15 minutes. This will loosen any dirt clinging to the leaves and remove any bugs that may be hiding.

Add about 1/8 cup of vinegar per pot of greens. Add a dash of baking soda to cut gas and keep green... I use about 1/4 cup of the broth and lay the hamhock and whole hot pepper laid on top.