Prep 30 mins
Cook 1 hr 30 mins
My father is from North Carolina, and this is the true TRADITIONAL way to cook some greens, You may substitute the PORK for SMOKED TURKEY.
- 3 -4 bunches collard greens
- 1⁄2 cup water
- 1 (8 ounce) package salt pork or 6 large smoked turkey necks
- 6 garlic cloves
- 4 (1 g) packets Splenda sugar substitute or 1 tablespoon sugar
- 1 tablespoon crushed red pepper flakes
- 1 tablespoon kosher salt (IF USING SMOKED TURKEY)
- 1 tablespoon onion powder
- 1 tablespoon garlic powder
- 1 teaspoon black pepper
- Since Collard Greens are VERY SANDY you must cut of the ends and rinse 3-4 TIMES.
- Stack leaves on top of each other about 15 roll up then cut.
- Cut up salt pork into strips and fry in a pan -- Do not add any OIL or GREASE it will make it's own.
- If your using the smoked turkey, just add to the pot with 1/2 cup of water.
- Smash garlic with knife (do not chop up).
- Add water, red pepper, smashed garlic, onion & garlic powder and black pepper (add the SALT if your using the smoked turkey & add the smoked turkey) to large pot; bring to a boil.
- Add collard greens to pot (water level should be very low--DON'T ADD ANY MORE!).
- Bring back to a boil add salt pork and the grease it made into the pot.
- BE CAREFUL OIL WILL POP WHEN IT HITS THE WATER.
- Stir & cover and bring to very low heat.
- Cook greens for about 1 hour stirring occasionally, then add sugar/Splenda.
- Cook for another 30 minutes stirring occasionally.
- Now you have TRUE Southern Collard Greens.