How To Cook Collard Greens Southern Style

Collard greens are a classic Southern comfort-food that are great as a side dish or a main course.Collard greens are made by cooking fresh greens in a pot with meat and onions.A rich and hot dish is great served with hot sauce and other comfort foods.

Step 1: Cut the onions and garlic.

To dice the onion, use a large knife.Cut three cloves of garlic with a knife.The onion and garlic should not be near each other.

Step 2: Cook in a skillet.

Turn the heat up to medium after placing a medium-sized pot on the stove.The cooking oil should be poured in the pot after it has heated up.To coat the bottom of the pot, swirl the oil.

Step 3: Prepare the onions and garlic.

Drop in the onion when the oil is hot.When the onion is tender, use a large spoon to stir it around.Add the onion and garlic to the mix.Continue cooking until the garlic is fragrant.

Step 4: Add in the turkey leg.

When you cook the onion and garlic, pour in the chicken soup.Stir the mixture so that the onions and garlic are mixed in with the soup, then sprinkle with red pepper and place the turkey leg in it.You can either buy a pre- roasted turkey leg at a deli or roast a turkey and use one leg for the dish.

Step 5: The soup should be brought to a boil.

Bring the soup to a boil after you’ve added the ingredients.Once boiling, reduce the heat to medium-low, cover the pot, and keep the soup at a light boil for 25 minutes.

Step 6: Take the turkey leg out of the soup.

Take the turkey leg out of the soup using tongs or a spoon after 25 minutes.Let the heat go down on the soup.

Step 7: Take the turkey meat out of the bone.

Let the turkey leg sit until it’s cool enough to handle.You can peel the meat from the bone with your fingers or a knife.

Step 8: Take the turkey meat and slice it.

You can chop the turkey meat into 12 inch cubes by using a large knife.Put the chopped turkey meat back in the pot.

Step 9: The soup should be cooked for ten minutes.

After you put the turkey chunks back into the soup, you should be able to get more flavor out of it.Place the skin from the turkey cubes into the pot if it came off while you were cutting them.

Step 10: Cut and wash the greens.

You can begin to prepare the greens while the soup is simmering.Cut out the central stem from each green after washing them off.Use a large knife to cut the greens into strips that are about 2 12 by 1 inch.

Step 11: The greens should be put in the pot.

Drop the greens into the pot after you’ve prepared them.Use a spoon to push the greens so that they cook evenly.

Step 12: When the greens start to get wet, cover them.

Cook the greens.When they begin to lose steam, cover the pot with a lid.

Step 13: For up to an hour, cook, stirring occasionally.

Continue to cook the greens, stirring them every ten minutes or so.After stirring, cover them again.You should know that the greens shrink in size as they cook, and that they get darker and limper the longer you cook them.The greens will absorb the soup.

Step 14: The greens should be removed after an hour of cooking.

Place the greens in a bowl or platter after 45 minutes of covering them.Some people enjoy greens more than others.When you are satisfied with the consistency and flavor of the greens, remove them from the pot.To make it taste better, sprinkle salt and pepper on it.

Step 15: Take a few drops of hot sauce.

Collard greens are usually served with a hot sauce.Put a few drops of hot sauce on the greens.If you leave the hot sauce, certain bites of the dish will be more spicy than others.If you like the flavor of the greens, don’t add the hot sauce.

Step 16: Serve hot.

The greens are meant to be eaten hot.Once you’ve tasted the greens, make any final adjustments, and serve them with any of your favorite Southern dishes.