To say that I can finally make Southern Smoky Collard Greens to my satisfaction is a comforting thought! I know this seems a bit of an overreaction, but I like to think I can master local favorites. Thanks to Divas Can Cook and her beginner-friendly version of how to make collard greens, I reached the pinnacle of my success, with a few alterations to the recipe! Yeah! Create this as a side dish or as a main course! This can easily be doubled, but considering it’s just the two of us, this was the perfect amount for a couple of meals!
Rinse the Greens:
In a clean sink, or large bowl filled with cool water, add 1/4 c white vinegar and 2-3 tablespoons of table salt. Add the collard greens and swish around for a bit, then allow them to soak for about 20 minutes. Drain the water and rinse again in fresh water( no salt or vinegar added). Swish around once more, then drain.
Rinse leaves separately under running water and strip from center stems.
Prepping the Broth:
Saute the olive oil and diced onions until they are softened. If using freshly minced garlic, add it at the end of onion saute with the red pepper flakes in place of garlic powder. Stir until fragrant, about 30 seconds. Then add the chicken broth.
Add the Collard Greens:
Either rip the collard greens into small pieces, or cut them into strips, whichever is your preference. Layer them on top of mixture and cover. Simmer for about 1 hour, stirring frequently.
Finishing Touches:
Take out the smoked turkey wing/leg. Remove the skin and pick out the meat. Add it back to the pot along with apple cider vinegar and smoked paprika. Stir in to distribute turkey and seasonings and simmer for about 5 more minutes before serving to infuse the flavors and the tang of the vinegar.
Serve it up!
You may serve this as a meal with some Deliciously Sweet Cornbread on the side (to dunk in the potlikkor) or just as a side for a larger meal. Even though this is not frequently made here, it does deserve a special place at your table, all for the sake of comfort, especially around family-themed events. *(See articles linked below regarding potlikkor and its origins.)
Pot Likker/Potlikkor/Pot Liquor
That golden broth is filled with vitamins and minerals cooked off of the greens is known as potlikkor/pot likkor/pot liquor. Better known by some as the best part It was entralled in a big debate in Georgia in 1931 over whether you crumble or dunk the cornpone into it. Its roots go back to the lives of slaves on southern plantationns. The broth was drained off and used to feed their families as the owners just wanted the greens. Today, collards and potlikkor(pot liquor) play an important role in African-American cuisine, especially in the south. I found this article from 2009 in the Atlantic magazine which details more of its history; it’s definitely worth the read. You could even take a look at this 2013 article from NPR.
Southern Smoky Collard Greens
Ingredients
- 1 bunch (1 3/4 pounds) collards- washed, stripped from stems, torn or cut into strips
- 1 T extra virgin olive oil
- 1/4 c diced Vidalia or yellow onion
- 1/4 t red pepper flakes
- 1/4 t garlic powder(organic) You can sub 1 t minced garlic, but add at the end of onion saute.
- 1 smoked tuurkey wing or leg, about 3/4 pound
- 3 c chicken broth (low-sodium)
- 1/2-1 T apple cider vinegar
- 1/4 t smoked paprika
Instructions
- In your kitchen sink, or large bowl, wash the greens in a water solution with 1/4 c white vinegar and 2-3 T of salt. Swish them around and soak for about 20 minutes. Drain.
- Rinse in sink/bowl filled with fresh water (no salt or vinegar).
- Run cool water over leaves separately and tear off of main stems. Tear into pieces or cut into strips, whatever is your preference.
- In saucepan, saute diced onion over MED-LOW heat until softened. If using freshly minced garlic instead of garlic powder, add it in just as onions are finishing up. Stir in about 30 seconds or until fragrant before the next step.
- Add in the smoked turkey wing/leg along with the low-sodium chicken broth.
- Layer the collard greens on top and cover. Simmer for 1 hour, stirring frequently.
- Take out the turkey. Remove skin and pick off meat; add it to the pot with apple cider vinegar and smoked paprika.
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