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About the Recipe: The type of greens used will change the flavor of the side dish. We used mild greens with collards and cooked it in bone broth. Later, we added smoked meats and sauteed onions. We didn’t add hot pepper or any vinegar, which are used in many recipes. We loved the mild smoky flavor of the greens and broth. Pearline’s cornbread is very crispy and is delicious served with collards.
Recipe Inspired by: Byron Motley; printed in Penzeys Spices /Winter 2015
Also try: Wilson County Collards, p. 168, Ed Mitchell’s Barbeque by Ed and Ryan Mitchell.
Cook’s Note: If desired: In place of bone broth, use 1 fully cooked smoked turkey leg, wing, and/or breast or ham hocks 1 lb. and 4 more cups of water, which was used in the original recipe. Pearline’s Cornbread Crisps are delicious served with greens.
Cook Greens: Place in large soup pot; add bone broth and water to almost cover the greens. Cook over high heat until starting to boil. Reduce heat to medium low; partially cover pot; cook; stir occasionally, about 90 minutes or greens are tender. Season with crushed red pepper flakes, salt, and pepper.
Cook Smoked Meats: Meanwhile, in a cast iron 10-inch skillet, fry bacon on medium high heat until crisp; remove from pan; cool; crumble.
Add chopped onion and ham to hot pan drippings in a skillet; sauté until softened and golden. Remove from heat; stir in crumbled bacon.
Add Smoked Meats: Drain the broth (sometimes called pot likker or pot liquor) from the cooked collards. Set aside. Stir about 3/4 cup smoked meats with onions into cooked greens. Set aside to stay warm.
For Serving: Stir enough broth into collards to make a juicy side dish. Set aside and save any remaining broth for another recipe. Serve remaining smoked meats in small bowl to serve with greens.
Serve: 4 to 6
pdf for Copy of Recipe – Momma’s Greens
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