I am a southern cook, and I have been trying to cut fat in my cooking and keep the flavor. this collard green recipe sounds good, close to mine, but I use 3-4 smoked turkey necks, I cook them in 4cups water with onion, and garlic granules until the necks are tender. and water evaporated I then add my greens with a tsp of sugar(helps the flavor) I boil them on medium add canned chicken broth as needed to keep them from scorching and when they have cooked down I add, dash salt , hot pepper flakes or 1-2 pickled hot peppers and a couple tbs of chicken bouillon either granules or paste (this adds salt). I do not use any oil as the fat from the broth and necks provide enough fat. from that point I let them cook until tender. Takes app 2hrs from start to finish after preparing greens (I usully get 2 bunches fresh or 1 large prepack bag) either by rinsing if prepack or washing and rinsing if from the garden. I gave this recipe a 4 because of the use of olive oil to me thats just too much.
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