Brooklyn-Style Collard Greens
- Total Time
- an hour
- Rating
- Comments
- Read comments
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Ingredients
- 1smoked turkey wing or 2 medium ham hocks
- 3 to 4bunches collard greens (about four pounds)
- Salt
- ¼cup apple cider vinegar
- 3garlic cloves, smashed
- ¼teaspoon sugar
- 1medium onion, sliced
- ½teaspoon crushed red pepper, more to taste
Nutritional analysis per serving (6 servings)
152 calories; 5 grams fat; 1 gram saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 1 gram polyunsaturated fat; 19 grams carbohydrates; 12 grams dietary fiber; 2 grams sugars; 14 grams protein; 823 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Place turkey wing or hocks in a very large pot and add just enough water to cover. Bring to a boil, turn heat to medium and simmer until water is reduced by about half.
- Step 2
Meanwhile, plunge greens into a sink full of lightly salted cold water, drain and then rinse well with cold fresh water. Trim or remove biggest stems. Place five or six leaves on top of one another and roll like a cigar, lengthwise. Cut collards into inch-wide ribbons, then, keeping collards rolled, cut ribbons in half.
- Step 3
Turn heat under pot to high. Add vinegar, one teaspoon salt and the garlic, then add as many greens as pot will hold. Wait until greens cook down, then add remaining greens. Turn heat to a simmer, cover and cook until greens for 30 minutes, stirring occasionally.
- Step 4
Add sugar, onion and crushed red pepper, cover again and continue to simmer until tender, another 15 to 30 minutes; time will vary depending on toughness of greens. Serve.
Private Notes
Comments
Similar to the great Edna Lewis recipe, which also begins with a smoky pork stock, though this one calls for less simmering time. The greens were a little chewy for my taste so I cooked them for another 45 minutes; the onions, which unusually are added raw to the greens as they cook instead of sautéed, didn't add much for me; and the final dish didn't have quite enough oomph so I added a bit more vinegar and crushed red pepper. Good, but it won't supplant the Lewis recipe for me.
Not sure about the "Brooklyn style": except for the cooking time, this is how I learned to cook collards in Alabama. We cooked them longer, for a couple of hours. If they came from someone's truck farm, then several washings were required to remove all the grit. My mother also taught me to never cook them before the first frost, but I don't stick to that rule.
this is fine. total time can be 35 minutes. all good.
Similar to the great Edna Lewis recipe, which also begins with a smoky pork stock, though this one calls for less simmering time. The greens were a little chewy for my taste so I cooked them for another 45 minutes; the onions, which unusually are added raw to the greens as they cook instead of sautéed, didn't add much for me; and the final dish didn't have quite enough oomph so I added a bit more vinegar and crushed red pepper. Good, but it won't supplant the Lewis recipe for me.
I've made this many times, especially with the Brooklyn Hoppin' John recipe for New Year's. Or just plain beans and rice, real soul food! I've had a bumper crop of collards this year and am almost sick of this recipe, but it's great to share and the leftovers are righteous.