Smoky Collard Greens

Smoky Collard Greens are loaded with delicious smoky flavor.  Serve as a side or main dish.  

Collard greens are a popular side dish on Thanksgiving, Christmas, New Year’s Day, and Easter Sunday.   

 

SOUTHERNERS LOVE COLLARDS

Born and raised in the south, I’m 99% sure most southerners serve them with Sunday dinner.

 

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Excellent with Homemade Self-Rising Cornbread because the crust absorbs the pot liquor. 

Also pairs well with Black-Eyed Peas and Ham. 

EDITOR’S NOTE (January 24, 2022):   Updated recipe and instructions.  See video tutorial bottom of page.

DISCLAIMER (NOT SPONSORED):  I have not been paid to endorse any of the pictured products. 

Delighted to share what I purchased and used to make this delicious recipe.

All comments are my own.

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. 

 

HOW TO CLEAN FRESH COLLARD GREENS

Collard greens fresh from the garden or purchased in the grocery store should be washed in hot, salty water to get rid of debris and insects. 

 

I wash and rinse two to three times.   Depends on how much dirt is on each leaf.

Heavily soiled collards should be washed at least three times and rinsed three times.

 

First, remove the thick portion (bottom end) of the stalk from each leaf.  

Place whole leaves in sink to clean. 

Cover leaves with hot water.  Add 1/2 cup of salt (will not affect taste of collards).

Wash each leaf in the salty water.  Rinse. 

Wash and rinse three times.  Sounds like a lot, but it’s necessary with collards fresh from the garden.  

 

HOW TO CUT COLLARD GREENS

 

Stack and roll several leaves together.   

Cut to desired size.  

HOW TO SEASON COLLARD GREENS

There are a variety of ways to season collards and make them taste fantastic.  

My recipe contains fresh collard greens seasoned with smoked ham hocks (or use a ham bone), sugar to get rid of bitterness, salt, coarse ground black pepper, Liquid Smoke, and Cajun Hot Sauce. 

 

SMOKED TURKEY WINGS

If pork is not your thing, consider using smoked turkey wings.  

A splash of Liquid Smoke adds an amazing smoky flavor.

I use Wright’s Liquid Smoke  because it contains water and natural hickory smoke concentrate.  No preservatives.

 

SMOKED HAM HOCKS

I’m often asked what Smoked Ham Hocks look like.  Delighted to share this photo.

Although smoked ham hocks are not very photogenic, they’re loaded with smoked ham flavor. 

I like to cook them in collard greens until the meat falls off the bone.  Delish!

My precious aunt posing with cured salt pork, her preferred seasoning.  She has rheumatoid arthritis which has twisted her hands.  Yet, she can still cook and bake. 

 

We prefer the  Royal Foods brand, which is a family-owned company based in Alabama.

Enjoy!

 

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