Southern Collard Greens

Every family has their traditions and/or superstitions when it comes to ringing in the New Year. From the color underwear you wear, or eating 12 grapes at the stroke of midnight, and the most recent i learned of rolling around in money on your bed…the list goes on and on. We do what makes us feel good, we do what brings what we think is good luck, good juju, or good vibes into our New Year. I am not knocking it because I am right there with the rest of you. My whole entire house has to be cleaned top to bottom even the door sills. I am quite OCD about it too.

Growing up, I never knew a New Years Day without a traditional southern meal made by my mom. Ham, Turkey, Mac & Cheese, White Rice, Candied Yams, Gravy, Dressing (not stuffing…dressing), black eyed peas and the pièce de résistance of this post..collard greens with smoked neck bones.

Sounds delicious right? If you don’t think so, you need your pulse checked because this is a meal of kings. You can keep your filet mignon, lamb shanks, and stuffed whatever you’re having. This is and always be my New Years Day meal of choice. Eating greens (as we call them), brings you financial prosperity and good luck in the New Year. Recently I shared a small video on my IG (@adharirenee) of a bowl my mom gave me and I received quite a few responses from those of you who needed a good greens recipe in your life.

I’ll preface with this. This is how I was raised to make greens. Some people don’t use neck bones, they use smoked turkey…I personally prefer the taste of the neck bones better. If you don’t eat pork, don’t use neck bones, use smoked turkey legs. The point of the smoked meat is to give the greens a yummy taste that adds a little depth to the dish. The meat also serves as a base for the pot likker. (Google it)

2-3 bushels of collard greens

1 1/2 packs of smoked neck bones

3 Hot Cherry Peppers

Stock Pot

Seasoned Salt to taste

Pepper to taste

  1. In a large stock pot, heat olive oil on medium heat.
  2. Add in onions and cook until tender, add in the garlic immediately after until it’s fragrant
  3. Add chicken broth, water & neck bones to the pot
  4. Bring to a boil and reduce heat.
  5. Cover and boil for 30 minutes.
  6. Remove your neck bones and let them cool in a bowl
  7. Add collard greens to pot, pushing them down if needed.
  8. When greens begin to wilt down, cover and let boil on low heat for up to 60-90 minutes or until they’re fork tender (almost melting in your mouth)
  9. Add hot cherry peppers to the greens 40minutes into them cooking
  10. Add the neck bones back to the greens and let cook for the remaining 20 minutes
  11. Serve over white rice, or eat them as is but make sure you add some hot sauce

Happy New Year to you and yours!

Adhari

Share:

Leave a Reply