Chef Millie Peartree’s recipe for collard greens utilizes smoked turkey neck as a substitute of ham hock. Once the meat falls off the bone, you may know it really is accomplished. If you want your greens a lot more brothy and come to a decision to incorporate extra drinking water, keep in mind that you will have to have to alter for seasoning!
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further-virgin olive oil
medium vidalia sweet, Spanish, or yellow onion, finely chopped (about 1 cup)
smoked turkey (any mixture of necks, legs, butt or wings) or pork neck bones
red pepper flakes
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- Tear the greens from their stems. Just take a handful of greens, roll them up and slice horizontally into tiny parts.
- Insert greens to an empty, clean sink complete of h2o and wash them, getting rid of all grit, sand and particles extensively with cold drinking water till h2o gets to be crystal clear.
- Sauté onion in olive oil in excess of medium-reduced warmth with a pinch of salt, stirring until onion is translucent, about 5 minutes.
- In a massive stock pot or Dutch oven, increase greens and adequate water to just hardly deal with the greens (about 4 or 5 cups). This will come to be your pot likker (the liquid that is still left at the rear of after cooking the greens).
- Insert the smoked turkey, bouillon cubes, garlic and onion powders, black pepper, red-pepper flakes. Bring to a rolling boil, then protect and reduced warmth to medium reduced. Prepare dinner right up until greens are entirely tender, at minimum 2 hours. Most of the water should really have evaporated by this place, with just scarcely still left to cover the greens. The meat ought to also pull away from the bones.
- Acquire the meat out of the pot, transfer to a slicing board, and shred the meat with two forks. Once shredded add meat back again to the pot and stir right up until nicely combined Taste and adjust seasonings. Provide scorching with scorching sauce and cornbread
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