Ladies, what would Thanksgiving be with out some Collard Greens? I can’t imagine the worst part about making greens is cleaning them. Be sure to rip the hink “vein” out of the middle, soak in water ( I always clean my food with lemon it is a natural antiseptic) Chop the greens before placing in the pan, makes them easier to serve when they are done. I used smoked turkey in this recipe feel free to use ham hocks or neck bones if you like.
2 smoked turkey wings or
1 smoked turkey drumstick (about 1 ½ lbs.)
3 qts. Water
3 cloves garlic, crushed
1 lg onion, chopped
2 tsp salt
2 hot chili peppers, seeded and chopped (or 2 teaspoons of crushed red pepper)
2 bunches collard greens (2 lbs. each), washed stems removed and cut into pieces.
(optional) 2 tablespoons Vinegar (not everyone likes their greens with vinegar)
Edited to Add:
I made these a few weeks ago and added 2 tablespoons of Apple Cider Vinegar i love the taste of the aCV as opposed to plain vinegar.
1) Bring turkey, water, garlic, onion, salt and peppers to boil in large saucepan.
2) Reduce heat to low, cover and simmer, 1 to 1 ½ hours or until almost tender
3) Add greens, return to boil. Simmer uncovered, 40- 50 mins. or until greens are tender.
4) Remove turkey, cool slightly, remove turkey from bones.
5) Return turkey to pot.