Make Your Collard Greens the Star of the Cookout

Your Next Nosh:

At the cookout, everyone has that thing they bring. Your Aunt Lisa might bring the potato salad, Cousin Kay might bring the ribs, nobody except Uncle Chris brings the mac and cheese, and Aunt Amanda.. well maybe she can pick some drinks.  The more sacred and central the food to the gathering, the higher up you belong on the family food hierarchy (condolences to all the Aunt Amandas out there). There is no greater honor than being that person who brings the family’s favorite dish. In my family, my uncle's collard greens reign supreme.

In communal gatherings, the honor of bringing sacred dishes like my uncle’s greens often belongs to elders. Yet, like many millennials, I already feel like an elder. I would like to pass “Go” and enter directly into my Auntie Era. I want to own a supply of different matching tracksuits in an astonishing number of colors. I want to sashay down the street with bags that match my shoes, that match my notepad, that match my chapstick. I want to be so incredibly color coordinated that passersby wonder how I could have purchased so many things in the exact same shade. In short, I want someone to ask me to bring the greens to the cookout.

Ten years ago, my Uncle stood over my shoulder and taught me the secrets to his greens.  Since then, I have continued to perfect my technique, working to solidify the flavors that will taste like home for my current community and the next generations. I added in some flavors my chosen family taught me (just ginger, don’t worry) and streamlined a process or two. All in all, I have to say, these greens are pretty damn good, and you should make them. They are smoky, silky, a tad spicy, pork free and adaptable to be vegetarian friendly (for all my co-op friends). Make them for your next cookout, add your own twist and begin the journey to your auntie era.

Collard Greens

Instructions:

Ready your Ingredients:

  • Wash and pick your greens: carefully wash your greens (I like to triple wash to be sure) with a tablespoon of apple cider vinegar in a big bowl for each rinse.

  • Dry greens thoroughly and cut into 1 inch squares. I like to stack my greens one on top of the other, roll them up hot-dog style and cut them into 1 inch ribbons and then again the opposite way to create little 1 inch squares of greens. Set aside.

  • Thinly dice your green pepper, white onions and ginger and slice your garlic. Set aside.

  • If using bullion, ready your broth.

Cook your Greens:

  • Heat your oil in a pan on medium and add your onions, ginger and bell pepper and let them sweat for 5 minutes until they soften, stirring occasionally, taking care to keep the heat not so hot that the veggies brown. 

  • Add in your sliced garlic, red chili flakes and any other desired spices let cook in oil/ onion mix for 1 min.

  • Next, nestle the turkey leg down into this bed of deliciousness.

  • Now it's time for the greens! Add your greens in and evenly coat them in your oil veggie mixture. You may have to add greens in a few batches (and work around the leg). Room will open up as the greens cook down.

  • Add in your broth, and vinegar and let cook for 20 minutes, then taste your broth. Your greens will taste like your broth so now is a good time to adjust!  You can add some more spices, some applewood salt for smokiness. Before going crazy with adjustments, I recommend spooning some broth out into a small bowl, adding your desired spice and seeing how it tastes before adding to the whole batch (save yourself some heartache if it's not the right move. Keep in mind flavors will mellow as they cook and you can always adjust more down the line).

  • Let the greens continue to simmer for at least 1 hour, or until tender. Taste frequently, and make tiny adjustments as necessary (I usually play with my vinegar/salt/spice ratio in ¼ tsp increments).

  • When the meat starts to fall off the bone of the turkey leg, remove from the pot and let cool before shredding the meat with a fork and setting aside.

  • 30 minutes before serving taste again, make any last adjustments. Add the meat back in. 

  • When all is done, ENJOY!  I like to eat my greens with some rice to soak up all that juice.

Ingredients:

  • 1 turkey leg or 2+ teaspoons smoked salt

  • 2 tbsp Canola or another neutral oil

  • 1 inch knob of ginger, finely chopped

  • ½ white onion diced into 1/4 inch pieces (About 3/4 cup)

  • ½ green bell pepper finely diced into 1/4 inch pieces (about ½ cup)

  • ¼ teaspoon red pepper flakes

  • 4 cups chicken broth (or bullion with water) OR 4 cups veggie broth

  • 2 cloves garlic thinly sliced

  • 2 tablespoons apple cider vinegar OR 1 Tablespoon distilled white vinegar for a less sweet taste

  • 2 bunches Collard greens (around 2 pounds)

  • (Optional) Sugar to taste (1/4 tsp usually does the trick for me)

  • (Optional) 1 Tablespoon Niter Mantiera (I love this women owned Ethiopian Spice Company)

  • (optional) vinegary hot sauce or extra vinegar for serving