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Low-country collard greens by Millie Peartree

Low-Country Collard Greens by Millie Peartree

3
Points®
Total Time
2 hr 25 min
Prep
20 min
Cook
2 hr 5 min
Serves
6
Difficulty
Easy
There is nothing like an old southern favorite! Collard greens are highly nutritious and hold their texture well when cooked. Enjoy them as a side dish or serve as a meal with some cornbread and a generous dash or two of hot sauce. Just make sure to rinse them well to remove all the grit, sand and debris they sometimes contain.

Ingredients

Collard greens

3 pound(s), about 3 bunches

Uncooked onion

1 medium, finely chopped

Olive oil

1 Tbsp

Kosher salt

1 pinch(es), or to taste

Cooked smoked boneless skinless turkey wing meat

½ pound(s)

Chicken bouillon cube

2 item(s)

Crushed red pepper flakes

½ tsp

Garlic powder

1 tsp

Onion powder

1 tsp

Black pepper

½ tsp

Paprika

¼ tsp

Apple cider vinegar

2 tsp

Instructions

  1. Start by pulling and tearing collard greens away from stems. Take a hand full of greens, roll them up, and cut the rolls horizontally into small pieces. Rinse them well in cold water, drain, and set aside.
  2. In a Dutch oven or large stockpot over medium-low heat, sauté onion in oil with a pinch of salt until onion is translucent, about 5 minutes.
  3. Add collard greens to pot and cover with enough water to just barely cover greens (about 4 to 5 cups).
  4. Add remaining ingredients and bring to a boil over medium-high heat. Once boiling, reduce heat to low, and simmer, covered, until greens are completely tender, about 2 hours (most of the water should have evaporated by this point).
  5. Remove turkey from pot to a cutting board, shred with two forks, and then stir back into greens.
  6. Serving size: about 1 cup

Notes

Bronx Chef Millie Peartree started cooking at a very young age, inspired by her mother and her time growing up in the southern United States. Millie is well-known for her famous restaurant but she is also a successful baker and caterer.

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