Ingredients
6 bunches collard greens
1 tbsp. extra-virgin olive oil
1 medium vidalia sweet, Spanish, or yellow onion, finely chopped (about 1 cup)
Pinch of kosher salt
1 lb. smoked turkey (any combination of necks, legs, butt or wings) or pork neck bones
2 chicken bouillon cubes
1 tbsp. garlic powder
1 tbsp. onion powder
1 tsp. black pepper
1/2 tsp. red pepper flakes
Preparation
Step 1Tear the greens from their stems. Take a handful of greens, roll them up and cut horizontally into small pieces.Step 2Add greens to an empty, clean sink full of water and wash them, removing all grit, sand and debris thoroughly with cold water until water becomes clear.Step 3Sauté onion in olive oil over medium-low heat with a pinch of salt, stirring until onion is translucent, about 5 minutes.Step 4In a large stock pot or Dutch oven, add greens and enough water to just barely cover the greens (about 4 or 5 cups). This will become your pot likker (the liquid that is left behind after cooking the greens).Step 5Add the smoked turkey, bouillon cubes, garlic and onion powders, black pepper, red-pepper flakes. Bring to a rolling boil, then cover and lower heat to medium low. Cook until greens are completely tender, at least 2 hours. Most of the water should have evaporated by this point, with just barely left to cover the greens. The meat should also pull away from the bones.Step 6Take the meat out of the pot, transfer to a cutting board, and shred the meat with two forks. Once shredded add meat back to the pot and stir until well combined Taste and adjust seasonings. Serve hot with hot sauce and cornbread
