Sunday, September 27, 2009

My Favorite Collard Greens


A bunch of collard greens. I literally mean a bunch, as in how they are sold fresh in a grocery store, or an entire plant, if you are one to pick your own.

1/4 cup extra virgin olive oil

3-4 smoked turkey necks or fatback or strickalean, if that’s your cup of tea. Cut the oil in half if you use either of those.

Large pot with lid (3 gallons or so)



2 packets of Sazón Goya

Cut and wash the greens in the sink. Wash them at least twice to get all the grit out. Heat the pot on medium heat. Add the oil to the pot and allow it to heat for a minute or so. Put enough greens in the pot to fill it to about 4 inches from the top. They should sizzle. Stir the greens into the oil, steadily adding greens until the entire bunch is in the pot. Stir them to coat them in the olive oil. Add enough water to completely cover the greens. Add the turkey necks, the Sazón Goya, and a tablespoon or more of salt to taste. The amount of salt that different people like in greens varies tremendously, so don’t be surprised if you use much more salt than this. Stir everything up, set the heat to low, then cover it and let it simmer. The traditional way would be to simmer them for about 40 minutes. You could use far less water and simmer them for only 20 minutes for a different sort of dish. I tend to go for the long simmer, which is how my family always did it. Serve with hoecakes (also called hot water cornbread).

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