Sunday, November 20, 2005

Collard Greens

Another J-lo recipe for this year's Thankgiving

Collard Greens

1 package smoked turkey necks
1 bunch of collard greens (stems removed), cut into small bite sized pieces, washed and spun dry
salt
pepper
garlic powder
italian seasoning
onion powder
Goya seasoning
Seasoning salt
Accent (MSG)
1 medium onion, medium diced

Boil enough water to cover the turkey nexts, with all spices, about 45 minutes.

Add greens and cook down until tender (about 30 minutes.)

Add onions and cook until soft.

**Taste constantly to adjust seasoning!
J-LO: As a Yankee, I had not grown up eating greens, and tasted them for the first time during my inaugural Thanksgiving in DC. My friend Nadine made them, and despite the disturbing look to them, I sampled. They were divine. Since that time, I tried various recipes on my own to no avail. After picking up some basic dos and don’ts from Alton Brown, I begged Nadine for the recipe, which is what you see here. You’ll notice it has a slight Italian edge to the seasoning, which makes them more flavorful. Many recipes call for spicier ingredients (like hot sauce or red pepper flakes) or vinegar (apple cider or red wine). Personally I found those to be too overpowering, and I prefer to keep the dish mild. This allows each person to add additional flavor to his/her own taste.


11 comments:

DC Food Blog said...

Wait. I thought you were the one from the South. Either way, the collard greens sound delicious.

ScottE. said...

Neither of us are from the South! I'm from WI, J-MI. HA! Fooled ya.

Us Wisconsinites are known for "white" food...with little flavor. With few exceptions. Had to get out of there!!!

Dancer in DC said...

We often say that I have an inner southern black woman, because I have a great affection for Southern foods - greens, okra, grits, etc.

DC Food Blog said...

Tricky, tricky. I've spent a lot of time in both states for work. In MI, I did a tour of exotic and cosmopolitan Dearborn, Lansing and Kalamazoo. In WI, I went to Madison, Appleton, Wausau, and Milwaukee.

ScottE. said...

Born and Raised in Appleton!
J in Lansing!

Dancer in DC said...

And I went to college in K'zoo. Small world!

(And you really need to start signing those comments - how do I know if it's T or J?)

:)

Chilefire said...

Wow, these sound great, I am trying to convince my wife that collard greens are worth eating, these might do the trick.
- Another DC Food Blogger
Chilefire.com

DC Food Blog said...

99% of the time it will be T.

DC Food Blog said...

Hey I comment to, just a little less so. T makes some mighty fine greens, but we do a vegetarian version with (gasp) bacon bits. Holy crap, that sounds kind of Sandra Lee, but it is tasty. I look forward to our trip to Texas for Christmas where I will be raiding my mom's Junior League and Baptist church cookbooks. She is neither Baptist or Junior League, but likes good Texan cooking. Yahoo- J

ScottE. said...

Welcome Chilefire! Thanks for visiting! Come back often and let yourself be heard.

Dancer in DC said...

This year I wasn't able to get turkey necks, so I went with smoked ham hocks (it's really just a matter of having some kind of smoked meat product).

They turned out really well, and I actually preferred the flavor the pork imparted.