Anadri, thank you so much for this recipe! My mother had doubts that I could make some decent collard greens for the Thanksgiving table, but I reassured her that even though I had never attempted to cook my own, she would love mine! I was going to use a hamhock, but I waited until the last minute to shop (Thanksgiving Eve) and the grocery store was out of them! I hoped and prayed that smoked turkey legs wouldn't compromise flavor. Boy, was I jumping for joy when I tasted my collard greens while they were cooking! I made sure to clean them very thoroughly (rinsed them 3 times in cold water). Removed the stems, and ripped the leaves into smaller pieces with my hands. The chicken stock, onion (I added 1 small onion), and garlic added so much flavor! I think the key to making some good collards is to wash them thoroughly and to cook them through until they are tender. Don't hesitate to cook them a bit longer! You want them to have the same texture as barely wilted spinach- but let's face it, collards have so much more flavor :) Thanks for being a godsend! Mom and family had high praises. We dunked our breadrolls and cornbread in the delicious broth :9 Yum! * Prior to serving, I took the legs out, chopped into smaller pieces, and checked thoroughly for any loose pieces of cartilage in the greens.
Was this review helpful?
176 users found this review helpful
Anadri, thank you so much for this recipe! My mother had doubts that I could make some decent...