If you grew up in a Black family or in the south collard greens is something you most certainly grew up eating. It’s one of the most famous side dishes next to macaroni and cheese of course. When I was younger I used to think this was the hardest thing to make. I would watch my Grandmother wash the greens, cut the greens, pull the stems out the greens, season the greens, cut up the smoked turkey and on top of all of that, the greens took hours to cook. YIKES!! Moving along circa 2018 I have made this seamlessly hard dish into a very easy and tasty dish.
The easiest and tastiest collard greens you’ll ever make.
- 1/4 cup olive oil
2 tablespoons minced garlic
5 or more cups chicken stock/broth
1 smoked turkey drumstick/wing
5 bunches collard greens – rinsed, trimmed and chopped
2 tablespoons of brown sugar
1/2 cup of vinegar.
- Heat olive oil in a large pot over medium heat. Add garlic, and gently saute until light brown. Pour in the chicken stock, and add the turkey leg. Cover the pot, and simmer for 30 minutes.
Add the collard greens to the cooking pot, and turn the heat up to medium-high. Let the greens cook down for about 45 minutes, stirring occasionally.
Reduce heat to medium, and season with salt and pepper to taste. Continue to cook until the greens are tender and dark green, 45 to 60 minutes. Drain greens, reserving liquid. Mix in red pepper flakes if desired. Use the liquid to reheat leftovers.
I used to buy my collard greens whole and fresh. I still do sometimes, however that takes a long time to clean and cute etc. Not anymore! Glory collard greens in a bag are your best friend! There is no difference in taste whatsoever and it cuts your preparing time in half. If you have not tried Glory, I highly recommend it.
Also adding brown sugar and vinegar takes the greens to a new level. You can also add some red pepper flakes to give it some kick and spice. I also do not put salt or pepper as you do not need it! All the other ingredients as so much flavor and the chicken stock and broth (whichever you choose) has a ton of sodium in it already!
Lastly, I buy my smoked turkey from my local meat market. I have them cut the meat up in smaller pieces.