Collard Greens

There's a tradition that eating collard greens on New Year's Day brings wealth and prosperity for the coming year, as the green leaves represent paper money (like "greenbacks"). This is especially true when they are served with black-eyed peas (representing coins) and cornbread (symbolizing gold) for a prosperous meal. My mother brought these recipes from the Appalachian Mountains of West Virginia and prepared them every year. Hearty Greens are ideal for cold winter nights.

Annotated Cooking Notes:I cannot emphasize enough the importance of washing your greens multiple times enough. The recipe suggests twice, but I did it three times. I began by cleaning my sink, then filled it with water and washed the leaves whole. Next, I stripped the leaves from the stems, rolled them up in batches, and chopped them. Once finished, I washed them again in a large pot. After cleaning and rinsing the sink once more, I washed them in the sink again. Why? Nothing spoils this recipe more than dirty greens, and greens, along with leeks, are the two vegetables that require the most cleaning.

Ingredients

• 2 lbs fresh collard greens

• 2 quarts chicken broth/stock

• 1-2 tbsp Better Than Bouillon chicken base

• 2 smoked turkey legs and necks

• 2 onions (chopped)

• 2-3 stalks of celery (chopped)

• 2 tbsp apple cider vinegar

• A few dashes of hot sauce (to taste)

• 2 pinches of white sugar (optional, to taste)

• 2 tbsp butter

• Salt (pepper, garlic powder, onion powder (to taste))

• 2 bay leaves

• 1 head of garlic

Directions,

Prepare the Greens

Start by washing the collard greens thoroughly to remove any grit.

Remove the thick stems and chop the leaves into bite-sized pieces. Set aside.

Clean the greens thoroughly ( yes, wash them again, and then again) Roll the greens up and chop them into smaller pieces

Sauté the Aromatics In a large pot, melt the butter over medium heat.

Add the chopped onions and celery, sautéing until the onions are translucent—about 5-7 minutes. This step builds a flavorful base for your greens.

Add the Meat and Stock

Next, add the smoked turkey legs and necks to the pot.

Pour in the chicken broth and stir in the Better Than Bouillon chicken base.

Bring the mixture to a simmer, allowing the smoky flavors to infuse the broth.

Season the Broth

Add the garlic, bay leaves, apple cider vinegar, and a few dashes of hot sauce.

Once the meat is tender, remove it from the pot, shred it and discard the skin/bone/cartilage.

( I preferred to strain the broth at this point to get out all the bits of aromatics.

Season with salt, pepper, garlic powder, and onion powder to taste. If you prefer a touch of sweetness to balance the acidity, stir in the optional sugar.

Add the meat back to the pot

Once the broth is simmering, add the collard greens to the pot. Stir to submerge them in the liquid.

Cover the pot and let the greens simmer for about 45 minutes to an hour, or until they are tender and flavorful.

Stir occasionally, checking to ensure there’s enough liquid; add more broth or water if needed.

Once the greens are tender, taste and adjust the seasoning if necessary.

Serve and Enjoy

Ladle the collard greens into bowls, ensuring you get plenty of the rich broth. These greens pair perfectly with cornbread or over a bed of rice for a complete meal.