Southern soul collard greens with smoked turkey . Sauteed with onions, garlic, pimento and bell peppers with scallion, cilantro and off course smoked turkey for the best in soul food and Caribbean cuisine.
Caribbean meets the American South!
OH! Lala ! southern style collard greens!!! Wish I had this growing up on the island of Trinidad and Tobago, our Greens on the island was a dish called Callaloo which was made from the taro leaves with okra and other spices. So delicious!
Oh! How I love Collard Greens
Who need the main course, when you have these delicious bad girls right here, I can just eat these collard greens all by itself, I love it so much.
The smoked neck bones in these collard greens were the bomb, these greens are awesome, family were actually licking their fingers!
- 4 bunches of fresh collard greens or 4 lbs.
- 2 tablespoon canola/olive oil
- 1 large onion, diced
- 4 garlic cloves, diced
- 4 sprigs scallions, chopped
- 1 large green bell pepper, diced
- 4 pimento seasoning peppers, chopped
- 4 cups of water
- 2 teaspoon. red pepper flakes
- 1 large smoked turkey neck bone or leg ( fully cooked)
- 4 packs vegetable/salad seasoning
- 8 sprigs fresh chadobeni or cilantro. chopped
- 3 tablespoon apple cider vinegar
- 1 teaspoon kosher salt
- 2 tablespoons brown sugar
- 1 teaspoon ground black pepper
- 8 sprigs fresh parsley, chopped
- Remove the collard green leaf from the steam.
- Rinse the collards several times in cold water to remove any dirt... Rinse well & set aside
- Heat a large pot, add oil, the chopped onions,garlic , scallions, chopped pimento and bell peppers. Sauté until tender, about 3 - 5 minutes
- Add water and red pepper flakes,.
- Add smoked turkey, bring to a boil and then reduce heat to simmer for about 15-20 minutes. Add vegetable seasoning .
- Add in the collard greens, pushing them down as needed. When greens begin to wilt down, cover and simmer for up to 35 minutes.
- Add cilantro, apple cider, salt, sugar and black pepper, combine with the collard and continue on a low simmer for another 35 - 45 minutes or until the collards are nice and tender, stirring occasionally.
- Add chopped parsley. Mix!
- Do the taste test and add additional salt and pepper if needed
- Serve hot! Enjoy!