Collard Greens become tender, rich and smokey when braised for a few hours with a smoked Turkey wing.
I was never really a fan of Collard Greens to be honest, I never tasted them until I was an adult. My mama cooked them all the time, but I could not bring myself to eat them.
I knew she was making Collard Greens and I would avoid it like the plague. I would even sometimes leave the house for the couple of hours while she made them.
Collards stink when you cook them. There I have said it.
Some people complain that fish stinks up your house when you cook them. In my opinion not as much as collards do.
“How did you get over your hate of collards, you ask?”
I had a friend tell me she makes the best Collards. She brought them to my house and had me try them. This recipe is not exactly the one she made for me, but it is kind of close. She used a ham hock and I use a turkey wing. The smoked flavor permeates the greens and makes the liquid you cook them in delicious. They call the broth pot Licker or liquor. I am not sure about the spelling. I love to serve this with my Southern Cornbread. I crumble it into the broth and eat it with relish.
Braised Collard Greens
Ingredients:
1 tablespoon olive oil
2 garlic cloves minced
1 large turkey wing
3 cups water
1 chicken bouillon cube
1 large bunch of collards ribs removed
1 tablespoon hot pepper sauce (optional)
Directions:
In a large stock pot with a lid heat olive oil over medium heat. Add the garlic and allow to cook until fragrant, about two minutes. Add the turkey wing and water. Bring to a boil. Add the bouillon cube and collards. Allow to stew with lid on for about two hours. Serve with hot pepper sauce if desired.
Peace be with you,
Veronica
