Slow- Cooked Collard Greens with Smoked Turkey Necks

Collard greens are a staple in many Southern Black households, especially during the holidays or for Sunday dinner. They’re easy to cook, but the preparation is a labor of love. The leaves need to be trimmed, washed thoroughly, and drained before they hit the pot.

Although bagged collards are convenient, I find they often have too many stems—and stems are a no-no in my kitchen! If my grandmother saw me cooking bagged collards, she would put me out of the family!

I like to cook mine slowly, giving the meat time to become tender and season the greens. While ham hocks and fatback are traditional choices, I use smoked turkey necks. Make sure they’re smoked! The necks give my greens the rich flavor I love.

If you haven’t tried collards, make them for your next holiday meal or Sunday dinner.

Serves: 4–6
Prep time: 1 hour
Cook time: 2–4 hours
Total time: 3–5 hours

Ingredients

• 1 large bundle of fresh collard greens—mine contained 3 small bunches

• 2 pound (32 ounces) smoked turkey necks

• ½ large yellow onion, sliced

• 2 cans chicken broth

• 2 teaspoons minced garlic

• 2 teaspoons sugar

• A splash of apple cider vinegar

• Salt, to taste

• ½ teaspoon cayenne pepper, or more for extra heat

• 6–10 shakes hot sauce—I use Texas Pete

For washing the greens:

• Cold water

• About ¼ cup salt per basin of water

Preparing the Collards

1. Lay each leaf flat on a cutting board or fold it in half lengthwise. Using a paring knife, carefully cut away the thick center stem. Discard the stems.

2. Stack about 5–6 trimmed leaves and roll them tightly, like a burrito.

3. Slice across the roll to create strips about ½–¾ inch wide. Repeat with the remaining leaves.

4. Fill a large container or thoroughly cleaned sink with enough cold water to submerge the greens. Add about ¼ cup salt.

5. Let the greens soak for about 5 minutes, gently swishing them around to loosen dirt and grit.

6. Lift the greens out of the water, leaving any grit behind. Rinse and place in a colander.

7. Repeat with fresh water until no grit remains, then drain well.

Cooking the Collards

1. In a large pot, combine the chicken broth, minced garlic, half the smoked turkey necks, and half the sliced onion.

2. Add the cleaned collard greens, then place the remaining turkey necks and onion on top. 

3.  

   Don’t worry if the pot looks full! The collards will wilt and cook down considerably—to about half their original volume. If they don’t all fit at first, add them in batches as the leaves soften and make room.

4. .Cover, cook on low, and cook for 2–4 hours, until the greens are tender and the turkey meat easily pulls away from the bones.

5. Check occasionally, gently stirring and adding a little water or broth if needed to keep the pot from drying out.

6. Stir in the sugar, apple cider vinegar, cayenne pepper, and hot sauce.

7. Taste and adjust the seasonings, adding salt as needed.

8. Before serving, remove the turkey necks if desired, pull the meat from the bones, and stir the meat back into the greens. Discard the bones.

Don’t Forget the Potlikker!

Do you know what that flavorful liquid left in the pot is called? Pot liquor, or potlikker!

This nourishing broth has deep roots in African American food traditions. During slavery, enslaved people made use of the broth left from cooking greens, preserving both nourishment and flavor. (americanhistory.si.edu)

In my family, we dipped our cornbread right into it. I remember doing that as a child, and I still love it today. Delicious!

Say Your Grace and Enjoy!