Collard greens for dinner!

[TxwrightxT]

Saved half my pork butt from yesterday’s smoke.

1 sweet onion, quartered, a handful of bay leaves, a couple tablespoons of minced garlic, a couple shots of Worcestershire sauce, a squirt of mustard, some Tony’s, garlic salt, celery salt, chicken bouillon powder, and a handful of carrots.

add pork butt AND BONE.

fill with water till the pork butt is just covered. Put your lid on your pot and bring to a boil. Lower temp to simmer. In a couple hours you’ll have a killer roux!

 

[jcam222]

When do you add the greens

 

[pops6927]

Any chance of substituting powders, such as onion and garlic, vs.salts?

 

[TxwrightxT]

Got the greens soaking in the sink. They’ll be ready to go into the roux in a couple hours. This step is really more of a prolonged rinse. I throw the greens in the sink and fill it up all the way and agitate the greens. Let them sit for a few minutes. Then drain and repeat a couple of times.

 

[TxwrightxT]

When do you add the greens

I usually add the greens about an hour and a half before I plan on serving. That way they don’t end up too overcooked.

Any chance of substituting powders, such as onion and garlic, vs.salts?

Absolutely! I think that would probably turn out great. I just use the salts because that’s what my crew likes. Btw I specifically use the celery salt in lieu of actual celery because I usually forget to buy the celery lol

 

[Hawging It]

I'm watching this unique way for collards!

 

[TxwrightxT]

After a good soak on the greens I chop them up. I personally like to cook the full . But the lady of the house likes ’em chopped. I make sure to remove the excess stem.

I like to pull the meat and bone out of the roux before I add anything else.

then I add baby golden potatoes, more carrots, and the greens. Put the meat back in on top of everything else and put your lid back on the pot.

Then bring back to a boil and let simmer till dinner!

 

[TxwrightxT]

I'm watching this unique way for collards!

This is the only way I know. My momma’s been cooking greens like this since I was a little boy! Maybe you could pass me your recipe so I can try it sometime.

 

[Steve H]

Here is the recipe I use. Been doing this for years
1.5 pounds smoked kielbasa. Sliced or whole. 1 tablespoon vegetable oil
1 large onion.
3 bundles of greens
Splash of hot sauce. I use Franks.
1/4 cup cider vinegar.
1 cup chicken broth
Salt and pepper to taste

In a pot big enough to hold everything. Brown the kielbasa.
Then transfer it to a plate. Add oil and onion to pot. Cook for about 5 minutes.
Then put the greens in and cook until they start to wilt. Keep stirring so they don't burn.
Then stir in the hot sauce and vinegar. Give that a few stirs to get it mixed in good. Then throw the kielbasa back in and add the broth.
Then let it simmer until the greens are they the way you like them. I like just a little crispness to them.
If I left the kielbasa whole. Then most of the time. I'll put them in a mini sub bun. And give it a good shot of spicy sweet mustard. And have a bowl of greens with butter and vinegar added.

 

[TxwrightxT]

All played up and ready to eat!

 

[jcam222]

looks delicious

 

[TxwrightxT]

Here is the recipe I use. Been doing this for years
1.5 pounds smoked kielbasa. Sliced or whole. 1 tablespoon vegetable oil
1 large onion.
3 bundles of greens
Splash of hot sauce. I use Franks.
1/4 cup cider vinegar.
1 cup chicken broth
Salt and pepper to taste

In a pot big enough to hold everything. Brown the kielbasa.
Then transfer it to a plate. Add oil and onion to pot. Cook for about 5 minutes.
Then put the greens in and cook until they start to wilt. Keep stirring so they don't burn.
Then stir in the hot sauce and vinegar. Give that a few stirs to get it mixed in good. Then throw the kielbasa back in and add the broth.
Then let it simmer until the greens are they the way you like them. I like just a little crispness to them.
If I left the kielbasa whole. Then most of the time. I'll put them in a mini sub bun. And give it a good shot of spicy sweet mustard. And have a bowl of greens with butter and vinegar added.

That sounds delicious! I’ll definitely be trying that out soon!

 

[chef jimmyj]

Nice Tx! I do like you but with Smoked Ham Hocks or a leftover Meaty Ham Bone. I learned from a couple of old Church Ladies that cooked for a Friday, Meat and Three, Fund Raiser in Jersey City...JJ

BTW...Right by the Celery Salt you can find, Dried Celery Leaves. Adding both matches the Celery flavor nicely.
You realize, Garlic Salt, Onion Salt, is how Spice companies get you to pay full Garlic Powder Prices for mostly cheap Salt with a little bit of Garlic powder mixed in.

 

[kelbro]

That's close to how we make them but sounds even mo' better. We always used ham hocks or hambone. Never added potatoes or carrots. Sounds like a great adder. They both absorb the flavors of the broth.

Thanks for posting this. I'm making collards this weekend!

 

[tropics]

TT I did Collard Greens and Hocks a few weeks back using Chef JimmyJs' recipe but I added baby Lima Beans.Yours looks delicious Likes
Richie

 

[gmc2003]

Looks scrumptious - Nicely done.

Point for sure
Chris

 

[tx smoker]

Great God this looks good. It's going on the to-do list if and when the weather cools down a bit.

Still in triple digits,
Robert

 

[TxwrightxT]

Great God this looks good. It's going on the to-do list if and when the weather cools down a bit.

Still in triple digits,
Robert

I like to throw a couple Tupperware containers of any soup/stew I make in the freezer so when it does cool down here on the coast, I have a ready made pick me up!