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
Reading a recipe is an important life skill. It starts with knowing how to read a recipe’s ingredients, follow the instructions, prep ingredients, and knowing what equipment to use.
The following tips and strategies will help beginners or experienced cooks create a delicious dish as intended in the recipe.
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 recipe. Don’t just quickly skim it. Thoroughly read from start to finish. Visualize doing each step which will help you avoid missing a step.
If you see ingredient that you and your family don’t use for whatever reason, use a substitutions or omit the ingredient.
My recipes are packed with helpful tips like shortcuts and serving sizes which save time time and help with meal planning.
Pay attention to the order in which ingredients are prepped. For example, 1 cup of chopped pecans is not the same as pecans, chopped (measure whole pecans and then chop).
Know the assumptions. For example, when my recipe calls for “sugar,” use granulated sugar. If brown sugar is an ingredient, it will be written as such in the recipe.
Figure out the timing. Check the listed “prep time” and “total time” to be sure you have enough time to complete the recipe.
Look for hints, such as the words “meanwhile” or “at the same time,” which indicate two or more steps can happen simultaneously.
For example, my prep time doesn’t include bringing cold butter up to room temperature. Be sure to include in your timetable.
Watch Recipe Videos. If you’re a visual learner (like me), watch recipe videos. Perfect for when you’re learning a new skill or just want 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. It’s the perfect way to get organized and avoid missing an ingredient or missing a step in the instructions.
Organize your tools and kitchen equipment. Mise en place isn’t just for ingredients. Before starting, make sure you have parchment paper, aluminum foil, measuring cups, measuring spoons, the right pans, mixing bowls, and other equipment.
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.