"Big Curt's Collard Greens"
Ingredients
1. 3 Bunches of collard greens
2. 1 Yellow onion
3. 2 Smoked turkey necks & 2 smoked turkey tails
4. 1 Tablespoon of olive oil/ vegetable oil
5. 1 1/2 Teaspoon of seasoning salt
6. 1 1/2 Teaspoon of black pepper
7. 1 Bay leaf
Cooking Tools
1. 1 Stock pot
2. 1 Strainer
3. 1 Large mixing spoon
Instructions
(Preparing the Collard Greens)
1. Place a water stopper in your kitchen sink to prevent water from running down the drain.
2. Place greens in sink and fill with cold water
3. Pour 1/4 tablespoon of salt into the water over the greens. Take proper care and evenly mix the salt into the water & collard greens
4. Let greens soak in the salt water for 10 to 15 minutes, then let out all of the water
5. Thoroughly rise off the collard greens and then repeat the washing/soaking process 3 more times without the adding salt. (make sure there are no tiny insects or dirt remaining on the collard greens before you proceed. Wash more if needed)
6. Drain water from collard greens and place them in a strainer
7. Finely chop the collard greens to your desired size
Preparing the stock water for the collard greens
1. Fill stock pot a little over half full of fresh water
2. Add onion & bay leaf to water (depending on your preference you may either leave the onion whole, or you may also dice the onion. Use entire onion)
3. Add smoked meat into the stock pot
4. Pour in olive oil
5. Sprinkle surface of the water with seasoning salt & pepper
6. Place top on to stock pot & bring contents to a boil boil for 25 to 35 minutesStock water should be a yellowish/brownish color when its ready for the collard greens
7. Place chopped collard greens into stock pot, cover the pot with the lid, and bring to a boil. Cook for 25 to 35 Minutes
8. Collard greens will turn dark green in color when they are finished cooking. Allow time to cool, then serve
For meaty collard greens (optional)
1. After smoked meat has boiled for 25 to 35 minutes, carefully remove the meat from the stock pot and allow it to cool
2. After meat cools enough to handle, tear or cut meat away from the bone
3. Chop up the meat
4. Place chopped meat back into the stock pot
Cooking Tips
Tip#1 -Use a fork to remove meat from neck bones.
Tip#2 -For spicy greens, add one 1/2 of a jalapeno pepper into the stock pot while cooking.
Tip#3 -For sweeter tasting collard greens pour in 1/4th cup of (country type) maple syrup. (recommended brands "Johnny Fair", Blackburn")
Tip#4 -For an added smokey taste, pour in 1/2 teaspoon of liquid smoke.
Tip#5 -To add more flair to the recipe, you may add white potatoes to your collard greens. Chop white potatoes to your desired size and add them into the stock water AFTER the smoked meat has cooked for at least 25 to 35 minutes. Then place chopped greens into the stock pot. Cover & cook as instructed.
Tip#6 -For a more enhanced flavor, serve collard greens 1 day after they have been cooked. This time allows all of the different seasonings & flavors to set in and come through in the food.
Ingredients
1. 3 Bunches of collard greens
2. 1 Yellow onion
3. 2 Smoked turkey necks & 2 smoked turkey tails
4. 1 Tablespoon of olive oil/ vegetable oil
5. 1 1/2 Teaspoon of seasoning salt
6. 1 1/2 Teaspoon of black pepper
7. 1 Bay leaf
Cooking Tools
1. 1 Stock pot
2. 1 Strainer
3. 1 Large mixing spoon
Instructions
(Preparing the Collard Greens)
1. Place a water stopper in your kitchen sink to prevent water from running down the drain.
2. Place greens in sink and fill with cold water
3. Pour 1/4 tablespoon of salt into the water over the greens. Take proper care and evenly mix the salt into the water & collard greens
4. Let greens soak in the salt water for 10 to 15 minutes, then let out all of the water
5. Thoroughly rise off the collard greens and then repeat the washing/soaking process 3 more times without the adding salt. (make sure there are no tiny insects or dirt remaining on the collard greens before you proceed. Wash more if needed)
6. Drain water from collard greens and place them in a strainer
7. Finely chop the collard greens to your desired size
Preparing the stock water for the collard greens
1. Fill stock pot a little over half full of fresh water
2. Add onion & bay leaf to water (depending on your preference you may either leave the onion whole, or you may also dice the onion. Use entire onion)
3. Add smoked meat into the stock pot
4. Pour in olive oil
5. Sprinkle surface of the water with seasoning salt & pepper
6. Place top on to stock pot & bring contents to a boil boil for 25 to 35 minutesStock water should be a yellowish/brownish color when its ready for the collard greens
7. Place chopped collard greens into stock pot, cover the pot with the lid, and bring to a boil. Cook for 25 to 35 Minutes
8. Collard greens will turn dark green in color when they are finished cooking. Allow time to cool, then serve
For meaty collard greens (optional)
1. After smoked meat has boiled for 25 to 35 minutes, carefully remove the meat from the stock pot and allow it to cool
2. After meat cools enough to handle, tear or cut meat away from the bone
3. Chop up the meat
4. Place chopped meat back into the stock pot
Cooking Tips
Tip#1 -Use a fork to remove meat from neck bones.
Tip#2 -For spicy greens, add one 1/2 of a jalapeno pepper into the stock pot while cooking.
Tip#3 -For sweeter tasting collard greens pour in 1/4th cup of (country type) maple syrup. (recommended brands "Johnny Fair", Blackburn")
Tip#4 -For an added smokey taste, pour in 1/2 teaspoon of liquid smoke.
Tip#5 -To add more flair to the recipe, you may add white potatoes to your collard greens. Chop white potatoes to your desired size and add them into the stock water AFTER the smoked meat has cooked for at least 25 to 35 minutes. Then place chopped greens into the stock pot. Cover & cook as instructed.
Tip#6 -For a more enhanced flavor, serve collard greens 1 day after they have been cooked. This time allows all of the different seasonings & flavors to set in and come through in the food.
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