Smoky Collard Greens are savory and delicious. Serve as a side or main dish. Season with smoked ham hocks, smoked turkey wings or whatever you prefer. Pairs well with a variety of mains.
Popular during Thanksgiving and Christmas holidays! Perfect with holiday dinners or any meal.
EDITOR’S NOTE (January 14, 2020): Added two new photos.
Scoop out center of a baked sweet potato. Place a drained scoop of Smoky Collard Greens in center. Serve as a side dish or light meal.
Place a small square of cornbread on top. Secure by inserting a toothpick.When I shared my recipe on Facebook in December 201, received several comments about what seasonings to use. I provided seasoning tips in the recipe.
One comment inspired me to remove “thin stalks” from leaves, chop and cook with greens. Glad I did. Tastes great!
This recipe calls for 2 bunches of fresh or use two pre-packaged bags (16 oz. each) of cut/washed collard greens.
Two 16-ounce bags will make about six servings. If desired, purchase online from Kroger.
DISCLAIMER: This is NOT a paid endorsement. Pictured is favorite product that I enjoy using.
Collard greens can be seasoned with a variety of ingredients. One of my favorites is a splash of Wright’s Liquid Smoke. It adds delicious smoky flavor. I prefer this brand because it contains water and natural hickory smoke concentrate. No preservatives.
I also LOVE smoked ham hocks. Although not very photogenic, they’re loaded with smoked ham flavor. I usually cook ’em until the meat falls off the bone. Delish!
According to meatfaqs.com, “A pork “neck bone” is the part of the hogs bone structure that goes from the top of the back bone to the shoulder. When the hog is broken down the neck bone is removed from the shoulder.
They are used in many recipes, especially after they are smoked, as a way to season vegetables and beans.”
DISCLAIMER: Not a paid endorsement. Just sharing a delicious ingredient.
Pork neckbones (also spelled as two separate words) have a small amount of meat packed with a rich, savory flavor. Perfect for seasoning greens.
My precious aunt (73 years of life) posing with cured salt pork she’ll use to season collards served with Thanksgiving dinner. We prefer the Royal Foods brand, which is a family-owned company based in Alabama.
The New Year’s Tradition
I’m the eldest of five siblings. We were raised by our mother and grandmother in ugly poverty. I KNEW we were poor. I’ve heard people say they didn’t know they were poor growing up. I can’t relate.
Every New Year’s Day, my grandmother made black-eyed peas and collard greens. Yet, we were still very poor. My mother and grandmother passed away nearly 40 years ago.
Experience has taught me well that prayer, faith, and a LOT of work are keys to prosperity.
How To Read & Follow A Recipe: Tips for Beginners
Reading a recipe is an important life skill that requires properly reading a recipe’s ingredients, and instructions. Plus, knowing how to prep ingredients and what equipment to use.
Start with clean hands and organized kitchen. Wash hands thoroughly. Make sure kitchen and countertops are clean before making a recipe.
Create a relaxing environment. Play favorite music while in the kitchen. I love listening to classical or gospel music.
Read the entire recipe so you understand it and to make sure you have each ingredient.
If you see ingredient that you and your family don’t use for whatever reason, use a substitute.
Watch Recipe Videos. If you’re a visual learner (like me), watching a video tutorial is a great way to see how a recipe is made.
Mise en place is a super time saver. This French cooking term translates as “putting in place.” It means prepping/measuring ingredients and chopping food before you start cooking.
Make notes in your recipe. Note any special prep instructions and highlight cooking times. Make note of ingredients omitted, favorite substitutions and creative twists. The notes will be very helpful the next time you make this recipe.