Collard greens are seriously one of my vegetables ever! If you’re bred, born, and raised in the South, you grew up eating these babies at every holiday meal, Sunday supper, or any meal that brought the family together! This is my go to side dish when I’m craving some southern comfort foods.
This recipe turned out really good, thanks to my mama…BUT…if I had remember the smoked turkey leg at the grocery store, they would’ve tasted even better! I left the smoked turkey leg out of the recipe, but if you really want to kick these up a notch, before you do anything, add the turkey leg and one cup of water to your pot, cover it with a lid, and give the meat time to flavor your water, maybe 15-20 minutes on medium heat. THEN….follow the recipe below!
Yields: 3-4 servings
- 1-2 tbsp fat
- 1/2 onion, sliced
- 1 tbsp garlic, minced
- 2 big bunches of collards, washed, stem free, and chopped
- 2 cups of water
- 1 tsp Kosher salt
- 1 tsp pepper OR crushed red pepper
- 2 tbsp organic, all natural sugar or honey
- In a Dutch oven on medium-high heat, add the fat to the pan. Let it get hot and add the onion and garlic. Cook until translucent.
- Add the collards, water, and seasonings. Stir well, cover it with a lid, and let it simmer for as long as you can. If you don’t have a lot of time to let it simmer, then cook until the collards become nice and tender, at least 30 minutes. After the collards have cooked for a while, taste the juice and adjust your seasoning accordingly.
- If you’re cooking for a big crowd, you may want to double or even triple this recipe. The collards look like a lot, but once they start cooking, they cook down to almost nothing. You will definitely want leftovers! Serve with your favorite southern comfort foods and enjoy an amazing meal with your loved ones!