Collards to Go, Thanks
Collard greens and corn bread with nothing else needed thank you! Ok, maybe some hot sauce and vinegar, but that’s it!
Collards are a complete meal or the perfect side with the right amount and type of meat used to season them. Some of my favorite seasonings are ham, ham hocks, smoked turkey wings, salt side (salt pork), smoked turkey tails, etc! My seasoning of choice right now is smoked turkey. It’s tasty and lower in fat than a lot of the tradional seasonings.
Here in Western PA it’s fall. That means early mornings are chilly even though the weather heats back up during the day. I love fall weather, sweaters, boots and football baby!
It’s still a little early for garden grown collards, because I was taught that you don’t eat them till the first frost! Since we’ve already had a couple of mornings in the high 30’s & low 40’s we’ll cheat just a little bit! 🙂 A quick trip to the farmer’s market, grab some collards, then back to Sweet Mother’s Kitchen!
- 3-5 pounds of collard greens
- 1 – 1 1/2 pounds of smoked turkey parts (wings, tails, legs or necks)
- 1Tbsp. red pepper flakes
- 2 tsp. baking soda
- 2Tbsp. chicken or turkey base
- 1 large yellow onion – chopped
- 1c chopped red, yellow and green sweet peppers
- 1Tbsp. creole seasoning or other season salt
- salt and pepper to taste
- 2 quarts chicken broth
- Add 2 quarts of chicken broth to a large, heavy stock pot
- Add base, onion, peppers, seasoning salt
- Add the smoked turkey parts to the pot and bring to a boil
- Skim the foam off that rises to the top & discard, turn down to simmer
- Cook meat 20 – 30 minutes
- Wash greens and remove stems
- Roll and cut collard leaves into 1/2″ strips
- Add greens to seasoned meat and broth
- Add baking soda and onion powder
- Cook an additional 1 1/2 hours or until greens are tender
- Add salt and pepper to taste and serve with vinegar and hot sauce and don’t forget the corn bread!
- 1 1/4 c AP flour
- 3/4 c yellow corn meal
- 1/2 tsp salt
- 1 c milk
- 1 large egg
- 1/4 c oil
- 2 tsp baking powder
- 1/2 c granulated sugar
- Mix all ingredients together and pour into a greased cast iron skillet or baking pan
- Bake at 350 for 20 to 25 minutes until golden brown and sides pull away from pan
- Melt 1/2 stick of butter on stove top or microwave
- Add 1/4 c honey to melted butter and mix thoroughly
- Brush on top of hot corn bread as soon as it’s removed from the oven
- Be sure glaze is brushed along sides of bread pan also