Southern Style Collard Greens

Last week was so busy and wonderful.  I had the pleasure of hosting Thanksgiving Dinner at my home and I have to say that it was a very good day.  My mom and sisters contributed by preparing dishes to complement the menu I planned. I really don’t mind everyone gathering in the kitchen and cooking together during the holidays.  It’s one of those things that makes the entire experience extra special I think.

One of the things I was especially thankful for that day and the days leading to Thanksgiving was Miss A who is my right and left hand when it comes to planning family events like this.  I’m also thankful for Mr. B who didn’t complain this year when I asked him to do a number of things for me.  He even asked me what I needed him to do next when he was done with each task.  That Rarely – Ever – Happens so thanks a bazillion Mr. B!

This week I’m sharing three of my younger sister’s holiday recipes.  We’re starting today with her Southern Style Collard Greens.  Take a look at what’s goes on in her kitchen.

These are some of the ingredients my little sister a.k.a. MammaLena uses – smoked turkey, minced garlic, salt, pepper and of course, collard greens.

She starts by cutting up pieces of smoked turkey and

adds them to a pot containing 2 cups of boiling water and

1 cup of chicken broth made with chicken bouillon.

Next, she minces garlic cloves.  Using up to three cloves works best.

The garlic is sauteed in melted margarine for about a minute.

Enough collard greens to fill the large fry pan are added and then another handful or two on top.  The greens are sauteed in batches for 4 or 5 minutes on medium-high just until they wilt.   She makes sure to turn the greens often so the leaves all get coated with a little margarine.

Each batch of sauteed greens are taken out of the fry pan and placed in the large pot with the turkey parts.  The water in the pot will already have some nice flavor from the smoked turkey and bouillon.  MammaLena seasons the greens a little more with a light dusting of salt and black pepper.  She’s always mindful of the fact that the seasonings may require adjustments based on the size of the bunch of collard greens.

The greens are cooked for 20 minutes, then a few dashes of hot sauce are added.  After sampling the broth, additional salt and pepper is added to taste and it’s all cooked for another 10-15 minutes.  These greens are so good!

Thanks for stopping by today.  Thursday, I’m sharing MammaLena’s Cranberry Sauce recipe.  Check back in to see why it’s one of my new Holiday favorites!

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I’m participating in the Foodie Friday potluck party hosted weekly at Designs by Gollum.  Join the fun!