Recipe courtesy of Bludso's Bar & Que
Collard Greens
- Level: Easy
- Yield: 3 to 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 451
- Total Fat
- 41
- Saturated Fat
- 9
- Carbohydrates
- 9
- Dietary Fiber
- 3
- Sugar
- 2
- Protein
- 12
- Cholesterol
- 78
- Sodium
- 1041
- Total: 3 hr 45 min
- Active: 15 min
Ingredients
4 ounces pork jowl
2 tablespoons seasoned salt, such as Lawry's
1 tablespoon chicken base
10 cloves garlic, finely minced
1 banana pepper, sliced
1 turkey neck
1/2 onion, finely chopped
6 bunches collard greens, leaves stripped from stems and chopped
5 tablespoons canola oil
1 1/2 teaspoons red chile flakes
1 1/2 teaspoons MSG, such as Accent
Salt
Directions
- 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.