Low-Country Collard Greens by Millie Peartree
3
Points®
Total time: 2 hr 25 min • Prep: 20 min • Cook: 2 hr 5 min • Serves: 6 • Difficulty: Easy
There is nothing like an old southern favorite! Collard greens are highly nutritious and hold their texture well when cooked. Enjoy them as a side dish or serve as a meal with some cornbread and a generous dash or two of hot sauce. Just make sure to rinse them well to remove all the grit, sand and debris they sometimes contain.
Ingredients
Collard greens
3 pound(s)
Uncooked onion
1 medium
Olive oil
1 Tbsp
Kosher salt
1 pinch(es)
Cooked smoked boneless turkey wing, skin-on
½ pound(s)
Chicken bouillon cube
2 item(s)
Crushed red pepper flakes
½ tsp
Garlic powder
1 tsp
Onion powder
1 tsp
Black pepper
½ tsp
Paprika
¼ tsp
Apple cider vinegar
2 tsp
Instructions
1
Start by pulling and tearing collard greens away from stems. Take a hand full of greens, roll them up, and cut the rolls horizontally into small pieces. Rinse them well in cold water, drain, and set aside.
2
In a Dutch oven or large stockpot over medium-low heat, sauté onion in oil with a pinch of salt until onion is translucent, about 5 minutes.
3
Add collard greens to pot and cover with enough water to just barely cover greens (about 4 to 5 cups).
4
Add remaining ingredients and bring to a boil over medium-high heat. Once boiling, reduce heat to low, and simmer, covered, until greens are completely tender, about 2 hours (most of the water should have evaporated by this point).
5
Remove turkey from pot to a cutting board, remove and discard skin, shred meat with two forks, and then stir back into greens.
6
Serving size: about 1 cup
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