1 Video | Photo: Southern Collards with Cornmeal Dumplings Recipe
Ingredients
Collards:
- 1 to 1 1/2 pounds smoked turkey wings or necks
- 2 quarts chicken broth or water
- 1 teaspoon hot sauce, such as Paula Deen Hot Sauce
- 1 teaspoon The Lady and Sons House Seasoning, recipe follows
- One 1-pound bunch collards, center ribs removed, leaves cut into 1/2-inch strips
- 4 tablespoons (1/2 stick) butter
Dumplings:
- 1 1/2 cups cornmeal
- 1 cup all-purpose flour
- 1 small onion, minced
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
Directions
For the collards: In a large pot, combine the turkey wings, broth, hot sauce (add more if you desire) and House Seasoning; simmer for 20 minutes. Add the collards and cook, stirring occasionally, until they are tender, about 20 minutes more. Stir in the butter. Using a slotted spoon or tongs, remove the turkey wings and discard. Transfer the collards to individual serving bowls, cover them with foil and keep warm. Reserve 1/2 cup of the liquid for the dumplings and reserve the rest of the cooking liquid in the pot.
For the dumplings: Combine the cornmeal, flour, onions, salt and pepper in a bowl. Stir in the 1/2 cup reserved collard liquid into the dry ingredients until just combined to form a thick batter.
Bring the collard broth back up to a boil and drop the dumpling batter into it, 1 teaspoon at a time. Simmer until cooked through, 20 to 25 minutes. Cook's Note: Do not use a spoon to stir. Gently shake the pot back and forth. Using a spoon will tear the dumplings apart.
Transfer the dumplings to the bowls of collards. Spoon some of the broth over the collards and dumplings and serve hot.
The Lady and Sons House Seasoning:
- 1 cup salt
- 1/4 cup black pepper
- 1/4 cup garlic powder
Mix the salt, pepper and garlic together and store in an airtight container for up to 6 months.
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By aprilmomandwife
on May 18, 2013
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This recipe was amazing! When I made this, it was the first time I'd ever cooked greens and my hubby said they were "better than his mom's"!!! Now that is a compliment! I don't understand why everyone else is saying the dumplings weren't right or had to add more liquid. I followed the recipe and had no issues. These are hands down the best greens I've ever tasted!
By Arlana 2012
on February 11, 2013
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This recipe was great. I added smoked turkey and sugar; and let the collards simmer for about 2 hrs. I used the dumpling recipe; instead of an 1/2 cup of broth, I wound-up using about 5/6 cup. I brought the excess pot liquor to a boil, added the dumplings and turned the pot down to simmer for about 25-30 minutes, on medium low, uncovered. If you boil the dumplings, they will come out like golf balls - but if you simmer on medium-low they cook nicely all the way through! My family really enjoyed this recipe!!!!
By shellshell9
on December 12, 2011
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Everything was very tasty and easy to prepare...except for the dumplings. Like other reviewers, I added more than the 1/2 cup of liquid called for (closer to 1 1/2 cups just to get from dry to dough. This meant adding more liquid back to the pot to have room for all of the dumplings to cook, which turned into golf balls anyway (the disposal even had a tough time with them.
Anyhoo, I found the recipe below in Paula's Turnip Greens with Cornmeal Dumplings, which defers quite a bit based on the dry ingredients alone...by 1 1/2 cups (wow!. Before trying Dumpling recipe #2, I'll Google some others first :
Cornmeal Dumplings (Turnip Greens recipe:
1 cup all-purpose cornmeal
1/2 teaspoon salt
1 small onion, chopped
1 egg
2/3 cup liquid from cooked turnips
Read all 15 reviews