A good Soul Food Collard Greens Recipe is something every family should have. Why? Because when cooked in the right way collard greens tastes so delicious and satisfying and will keep you coming back for more. Soul Food Collard Greens are loaded with flavor from the smoky meat to the salty rich broth and the spicy seasoning. They are cooked long and slow to allow all of these flavors to reach perfection. And once cooked to perfecting the juice affectionally known as PotLiquor or Pot Likker is just as tasty as the greens. Collard greens are a delicious side dish that is great to eat for holidays or any day of the week.
History of Collard Greens
Southern-style collard greens or Southern Collard Greens, as some call them, have a long history, stretching back centuries in Africa. Enslaved Africans, brought these dark green leafy greens over from Africa, planting them in the Southern soil. Collard greens took root, becoming a beloved crop and a vital source of food. Collard greens, which are a part of the cabbage family, consist of green leaves that are high in vitamins, minerals, and antioxidants. They are also a good source of fiber, a delicious side for holiday or any day of the week.
What is Collard Greens Pot Liquor (Collard Greens Pot Likker)
Collard Greens Pot Likker is the flavorful, nutrient-rich liquid left over after cooking collard greens, (or any leafy greens like collard greens, mustard greens, or turnip greens). The process of cooking greens releases many of their vitamins and minerals into the water. This makes pot likker a rich source of nutrients like iron, Vitamin A, Vitamin C, and especially Vitamin K. The pot likker absorbs the seasoning and the flavor of the smoked meat creating a rich and deeply savory juice.
Historically, African American were resourceful and used every part of the food cooked and collard greens pot likker was no exception. Pot likker was a way to turn what might seem like leftover liquid into a delicious and nutritious part of the meal. You can drink Pot likker directly, sop with cornbread, use it as a soup base or flavor enhancer. Whatever you do don’t discard it or you will be missing out on one of the best part of collard greens.
How To Make Collard Greens
Every family’s collard greens recipe is different. I make my recipe the same way my mom made hers and her mom made hers. I start with fresh collard greens and I trim them by removing the tough stems. I then thoroughly wash them to remove the debris from the growing field. Bags of greens can be used as an alternative to fresh. After the greens are washed and cleaned it is now time to get all the other ingredients prepared and ready. I cut my onions and garlic then measure out my seasoning and vinegar. Now the only thing left is to cook my greens to perfection.
Another key in preparing to cook greens is the use of meat. While green can be cooked without meat as a vegan/vegetarian option, It is traditionally cooked with meat. Traditionally, I use ham hocks, smoked turkey (a non-pork option) or slices bacon. Using meat to cook with your greens have several benefits. Meat enhances the flavor of greens that helps to balance any bitterness. Meat also helps to tenderize the greens and it adds texture to the greens.
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Jump to Recipe Print RecipeIngredients
When selecting your collard greens at the grocery store colar is important. Choose vibrant deep green leaves. Try to avoid any yellowing or wilted leaves. Look for firm, crisp leaves that aren’t overly thick or leathery. Once your purchase your fresh collard greens, they can be stored in a plastic bag in the refrigerator for a few days.
Bunches Collard Greens, Chicken Broth, Water, Garlic Cloves, Onion, Smoked Turkey Wing, White Vinegar, Salt, Black Pepper and red pepper flakes (hot sauce as an option).
What You Will Need:
Instructions for How to Make Collard Greens
1. Cutting the Greens
The stems on collard greens are pretty tough. Some don’t mind leaving them on but I prefer to remove them for several reasons. The first reason is texture. By removing the stems from your collard greens it tremendously improve the texture of the dish by allowing the greens to be smooth and tender. Another reason to remove the stems is reduced cook time. Removing the stems allow your greens to cook evenly and faster than if you left the stems on. A final reason for removing the stem from your greens is it allow the greens to be easily served and enjoyed. Take it from me. cut collard greens are easier to manage, plate and eat with a fork.
To cut the greens, use a sharp knife to remove the stems from the greens. Roll the leaves like a cigar then cut them into small pieces. Place the greens in cool water, clean them then rinse them well.
2. Cooking Your Greens
Using medium-high heat, bring your Dutch oven to temperature then pour the chicken broth and water into the pot. Bring the liquid to a light boil. Add your turkey, onion and garlic then reduce to medium heat, cover and simmer for 15 minutes.
Add the greens then cover and simmer for ten minutes continuing to cook on medium heat. After ten minutes remove the lid then season with salt, black pepper and red pepper flakes. Add the vinegar, mix well then cover and cook on low heat for one hour.
After one hour remove your turkey from the pot and cool for 5 minutes before shredding. Return the shredded turkey to the pot and cook for an additional 15 minutes before serving.
Serve your green as a side dish or you can enjoy them alone in a bowl with the smoked meat and the pot liquor (pot likker) and a healthy slice of cornbread. However you choose to eat them I hope you enjoy this delicious collard greens recipe!
What to Serve with Collard Greens (Collard Greens Recipe)
Collard greens are a popular food in the Southern United States. They are served as a side dish with other soul food dishes, such as fried chicken, macaroni and cheese , black-eyed peas, candied yams and cornbread. They can also stand alone as the perfect side dish. Greens are also a popular ingredient in soups and stews. I eat collard greens regularly whether alone or with other leafy greens such as kale, mustard greens and turnip greens. I prepare and cook my mixed greens the same as I do the collard. Mixed greens are equally as flavorful and nutrient as collard alone once you find your perfect blend.
What to Do with Leftover Collard Greens
If you have leftover greens, they can easily be store in the refrigerator for up to 3-4 days or in the freezer for 6 months (for best quality) or up to one year. Make sure to use an airtight contain or resealable bag for the refrigerator. For the freezer use an airtight container that is freezer safe.
Health benefits to collard greens
They are a good source of vitamins, minerals, and antioxidants, and they may offer a number of health benefits.
- May help improve heart health. Collard greens are a good source of fiber, which can help lower cholesterol levels. They are also a good source of vitamin K, which is important for blood clotting.
- May help boost the immune system. Greens are a good source of vitamin C, which is an important nutrient for the immune system. Vitamin C helps the body fight off infection.
- May help improve vision. Collard greens are a good source of vitamin A, which is important for vision. Vitamin A helps the body produce rhodopsin, a protein that is essential for night vision.
- May help with weight loss. Greens are a low-calorie food that is high in fiber. Fiber can help you feel full and satisfied after eating, which can help you eat less and lose weight.
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Collard Greens Recipe
4
servings30
minutes40
minutesIngredients
3 bundles collard greens
5 cups chicken broth
2 cups water
1 cup chopped onion
2 cloves garlic, minced
1 package smoked turkey wings
2 tablespoons vinegar (apple cider or white vinegar work well)
1 teaspoon black pepper
1 teaspoon salt
Directions
- Remove tough stems from collard greens.
- Stack the leaves, roll them tightly like cigars, and slice into thin strips.
- Wash the greens thoroughly and set aside.
- Combine chicken broth and water in a large pot. Bring to a simmer over medium-high heat.
- Add onion, garlic, and smoked turkey wings to the pot. Cover and simmer for 15 minutes.
- Add the collard greens to the pot and cover. Cook for 50 minutes, stirring occasionally.
- Remove turkey wings and shred the meat.
- Return shredded turkey to the pot, along with vinegar, salt, and pepper.
- Cook for an additional 10 minutes.
- Taste and adjust seasonings if necessary. Serve hot.
