Southern-Style Collard Greens

Southern Style Collard Greens served with Red Chili Vinegar

Southern-Style Collard Greens slowly simmered in a smoky meat broth is a classic dish that few vegetarian versions can imitate. Although, those vegetable recreations have a few savory results. That pot of collard greens braised in a miso broth is simply delicious. A family friend simmered collard greens in vegetable stock, green bell peppers and portabella mushrooms. The raw taste of Brazilian collard greens is truly appreciated when they’re quickly stir-fried to a crisp. Another recipe that exalts the green’s raw taste comes from the Mediterranean, for the greens are blanched 20 minutes before being drenched in cold water. The excess water is squeezed out of the greens before they’re drizzled with lemon juice, olive oil, a dash balsamic vinegar, salt and fresh black pepper. Some vegetarians insist that artificially flavored, high sodium meat flavorings make a splendidly tasty dish of Southern-Style collard greens, but the use of unnatural ingredients in recipes is not of a personal and healthy taste. Turkey bacon became a meatier alternative when finding turkey meat from an ethical, small farm was difficult. After a few years of experimenting with different collard green recipes, I stumbled upon a booth at a farmer’s market that sold free-range turkey meat, including a few smoked parts for a couple dollars. Returning to the basics of making Southern-Style Collard Greens with smoked turkey meat became a decision of no regret. The following Sunday, a couple pounds of collard greens were simmered for at least an hour in a smoky turkey meat broth. The greens yielded a smoky, bit of salty, slightly acidic, and sweet tender flavor. That first forkful was slowly savored, for a classic dish was rediscovered. The original meaty dish is truly the best. Visit to get the recipe...


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