Collard greens have a long history in the African-American community, going back to the days of the transatlantic slave trade from the continent to America’s southern states.  While the dish may have originated in the south, it’s now enjoyed by all those who love “soul food”, and this New Yorker has always loved them.   Collards were always on our dinner table on holidays when I was a kid, and now that my siblings and I have children and grandchildren of our own, we still look forward to having them every Thanksgiving.  Traditionally, collard greens get their ‘down-home’ flavor from long, slow simmering with smoked turkey necks, ham hocks, or pork neckbones. Neckbones or ham hocks are my favorite, but if you don’t do pork, smoked or fresh turkey legs are a great substitute.  My recipe is slightly different from my mother’s, but the basic elements are still there.  And I don’t  wait for holidays anymore; I make collard greens whenever I crave them, which is fairly often.

INGREDIENTS
1 tablespoon olive oil
1 large bunch collard greens
1 pound smoked pork neckbones or smoked or fresh chopped turkey leg
4 cups low sodium chicken stock or water
1/2 small finely diced onion
5 garlic cloves, roughly chopped
1/4 tablespoon red pepper flakes
2 teaspoons garlic powder
kosher salt to taste

TOOLS
colander
cutting board
chef’s knife
large (5-quart) pot, with lid
kitchen tongs
cooking spoon

METHOD
1. Heat one tablespoon olive oil in large pot, and then add diced onion.  Sautee for 4-5 minutes until soft.
2.  Add chopped garlic, neckbones or chopped turkey leg, chicken, 2 cups chicken stock,  and seasonings to a large pot, cover and simmer for about 30 minutes.
2. Chop collard greens into bite-sized pieces, then rinse thoroughly under cold water to remove grit and drain well.
3. Add chopped greens to the pot.,  add an additional cup of chicken stock or water if liquid level is too low, then cover with lid and continue to simmer on low for 60 – 90 minutes, depending on how tender you like your greens.
4. Taste and add more seasoning, if necessary.
5. Remove pork or turkey to a plate and pull the meat off the bones with a fork, picking through it to check for small bones, then mix it into the greens before serving.

NOTES & TIPS
•  A few dashes of hot sauce can substitute for red pepper flakes. Either way, start with a little, taste the greens, then add more if necessary.

READY IN
2 hours

YIELD
6 servings