Becks Collard Greens. This recipe has changed over the years, due to one of trying to perfect it. Originally came from a family friend, and has been with us since. These authentic southern style collard greens are one of my favorite ways to eat my vegetables.
You can cook Becks Collard Greens using 8 ingredients and 3 steps. Here is how you cook it.
Ingredients of Becks Collard Greens
- It’s 1 of large soup cooking pot.
- Prepare 8 cup of water.
- It’s 1 large of turkey neck.
- It’s 2 of collard greens bundles.
- You need 4 tbsp of Season All.
- It’s 4 tbsp of garlic cloves, minced.
- You need 2 of medium onions, sliced (moon shape).
- Prepare 8 of slices of thick bacon.
Farm raised catfish filet cornmeal batter fried black-eyed peas and rice collard greens tartar sauce. While necks are cooking, wash collard greens and drain. Roll up leaf tightly, slice down the middle long ways. Chop leaf into bite size pieces.
Becks Collard Greens instructions
Clean and chop up greens. Place pot with water on stove, add turkey neck. Turn to Med. Heat. You can keep stems or discard, (personal choice, it depends on my mood.) Once greens in water, boiling. Drain some water out(1/2), after wilting has taken place. You can add season all after drained..
Turn stove to medium heat, steady boil. In skillet, add bacon, cook down, set aside. Keep your bacon grease, add your onions and garlic to it. When finished, chop bacon and put back with cooked onions. Set aside..
Once you have slow boiled your greens for almost two hours, if they are done, put your onions and bacon in greens. You can take out turkey neck and scrap off some of the meat to add it, it's up to you. Then mix all up, take off heat and let cool for five minutes. Ready to eat with protein of any kind. I like to use my Caribbean style pork rub on some tenderloins. Enjoy!.
Collard greens are an excellent source of calcium and folate. This vegetable also contains "indoles", phytochemicals that can turn on enzymes in the liver that inactivate cancer causing substances. Clean the greens and de-stem greens. Take out neckbones and remove meat from bones. A classic recipe for collard greens that uses smoked turkey to add some flavor.
