Actually originating as a slave dish, it jumped the fence into plantation homes due to sheer goodness and clever cooks. Many say that”pot likkur” or the rich stock remaining from the cooked greens actually sustained many slave families as it is the most nutritious part and was undervalued by the whites.
Cooked with a ham hock or smoked turkey leg the dish is delightfully smokey. Vinegar and pepper adds a kick, chicken stock, time and a slow flame work the rest of the magic.
Let’s warm up the kitchen….
- 1 LARGE BUNCH COLLARD GREENS,
- RIBS OR STEMS REMOVED, LEAVES WELL RINSED
- CHOP INTO MEDIUM SQUARES
- CHICKEN BROTH, 1 QT.
- 1 SMOKED TURKEY LEG
- 1 LG CHOPPED WHITE ONION
- SALT, PEPPER AND RED PEPPER FLAKES TO TASTE
- OIL TO SAUTE
- A DASH OF CIDER VINEGAR
- CHOOSE A HEAVY POT WITH A HEAVY LID.
- PLACE ON A MEDIUM FLAME
- ADD OLIVE OIL TO THE POT, MAYBE A 1/4 CUP
- ADD ONION AND SEASONINGS AND SAUTE UNTIL TRANSLUCENT.
- ADD GREENS AND TOSS TO COAT
- ADD TURKEY LEG AND CHICKEN STOCK, GIVE A STIR.
- COVER AND COOK OVER LOW FLAME FOR A FEW HOURS, STIR OCCASIONALLY.
- THE MEAT OF THE TURKEY LEG MAY BE CHOPPED AND RETURNED TO THE POT.
- KEEP COVERED AND BE SURE THERE IS ADEQUATE LIQUID FOR THE LONG COOKING PROCESS WITHIN.ADD ADDITIONAL IF NEEDED.
- SERVE WITH HOT CORNBREAD AND HONEY BUTTER. ADD A PILE OF BBQ RIBS OR BEANS! A GREAT NOVEMBER MEAL.
NOTE: the ribs of the collards mat be saved, chopped and started sauteeing first ( if you prefer not to waste them). They take a little longer to cook ,so give them a head start!