"Today, we're making one of my favorite recipes of all time: Southern collard greens. I like to use smoked turkey versus the smoked ham hocks. I love the flavor of it. It's so meaty and it's so rich, and it's a great flavor to these dark greens. I love the brininess of the potlikker from the smoked turkey and the acidity from the vinegar. This is the recipe that comes together in one pot, and the longer it cooks, the better it will be."
"I like to use smoked turkey versus the smoked ham hocks. I love the flavor of it. It's so meaty and it's so rich, and it's a great flavor to these dark greens. I love the brininess of the potlikker from the smoked turkey and the acidity from the vinegar. This is the recipe that comes together in one pot, and the longer it cooks, the better it will be."
Collard greens are a staple of Southern cuisine, traditionally cooked down with smoked turkey or pork neck bones to create a savory broth called potlikker. The greens yield a briny, smoky potlikker that carries concentrated flavors. Smoked turkey imparts meaty, rich notes and produces a deeply flavored potlikker; it can be used instead of smoked ham hocks. A splash of vinegar brightens the dish with acidity. The recipe cooks in one pot, developing more depth as it simmers; extended cooking time intensifies the flavors and tenderness of the dark greens.
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