Add pork jowl, seasoned salt, chicken base, garlic, banana pepper, turkey neck, onion and 1 quart water to a large stockpot. Boil for 3 hours, then add collard greens, oil, red chile flakes and MSG. Simmer for 30 minutes. Adjust salt to taste. Collards are ready to eat or cool and store for up to 4 days in the fridge.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of Bludso's Bar & Que, Los Angeles, CA