Pan-Fried Collard Greens
Published Nov. 10, 2021
- Total Time
- 1½ hours
- Rating
- Comments
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Ingredients
- 2pounds collard greens, stems removed
- 1tablespoon distilled white vinegar
- 1tablespoon kosher salt (Diamond Crystal)
- 1pound smoked Cajun or regular turkey, preferably neck or wings, cut up
- 1pound ham hock, sliced (see Tip)
- 2large yellow onions, coarsely chopped
- 1 to 2habanero peppers, stemmed and halved
- 6cups unsalted chicken broth, store-bought or homemade
- 1tablespoon chicken seasoning base, such as Knorr or Better Than Bouillon
- 1tablespoon seasoned salt
- 1chicken-flavored bouillon seasoning cube, such as Maggi (optional)
- 4ounces dried barracuda or other fish (optional), rinsed, skin removed and broken into chunks
- ½cup olive oil
- Cooked rice, for serving
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Preparation
- Step 1
Wash collard greens in a bowl full of water with vinegar and salt. Drain and repeat if needed, until the water is clear. Roll the leaves up into tight bunches and cut into thin strips. Set aside.
- Step 2
Bring a large pot of water to a boil over high, and add turkey and ham hock. Boil for 10 minutes, and then rinse and dry the meat. Clean out the pot.
- Step 3
In a blender or food processor, purée onions and peppers. Return the pot to high heat, and add turkey, ham hock, about three-quarters of the onion and pepper purée, along with broth, chicken seasoning, seasoned salt and Maggi cube if using. Bring to a boil, and cook until the liquid is reduced to 1 cup, about 40 minutes. Add the dried fish, if using.
- Step 4
Meanwhile, in a large pan, heat oil over medium. Add remaining onion and pepper purée, along with collard greens. Cover and cook, stirring frequently, until greens are wilted and tender, about 30 minutes.
- Step 5
Once stock is reduced, lower heat to medium, add cooked greens and cook, stirring well, for 5 to 10 minutes to incorporate flavors and thicken the broth. Serve with rice.
- Ask the butcher to slice the hock for you. If you can’t find a ham hock or a professional to slice it for you, you can use other smoked pork with bones, such as smoked pork neck. Just watch out for any brittle bone shards in the finished dish.
Private Notes
Comments
If you want to do a vegetarian version, omit all the meat/fish and instead add some Liquid Smoke, as well as a roux. Both of these items will help to enrich and thicken the liquid, give it a more appealing, deeper brown shade, and a nice smokey smell.
For a vegan version use better than bullion un - chicken bullion paste and Goya Ham seasoning, both are vegan. Eliminate the fish, ham and smoked turkey wings. Also add a dash of smoked paprika. It’s delicious.
This is a Liberian dish, as the article says. In Liberia, we use all different types of meat--chicken, fish, ham, beef--with our greens. We identify our food by the vegetable, not by the meat, because it is assumed that most of our dishes will have all different kinds of meats in them. If you are looking for a "healthy southerner" collard greens, go find a different recipe.
There is simply NO Need for all this meat. Greens are a vegetable! No healthy southerner would eat this. Add 1/4 cup of smoked ham OR 3 strips of bacon, or a half of a smoked sausage (Cajun if you like it). 1/2 chopped onion, 2 tbsp vinegar to soften the leaves and smooth the flavors. Add 1-2 tsp of Cajun season, red pepper flakes if you like hot, or salt and pepper if you don’t. Liquid smoke is fake. If you are vegetarian, add mushrooms for richer flavor. Simmer: two hours. Instapot 30 min.
This is a Liberian dish, as the article says. In Liberia, we use all different types of meat--chicken, fish, ham, beef--with our greens. We identify our food by the vegetable, not by the meat, because it is assumed that most of our dishes will have all different kinds of meats in them. If you are looking for a "healthy southerner" collard greens, go find a different recipe.
Maybe no bullion cube?
Couldn’t find a ham hock! Sliced up a pound of bacon instead. Added a splash of apple cider vinegar at the end. Used old bay and lawry’s seasoning salt, definitely went heavy on those. Oh. My. Lanta. These are bomb.
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