We continue our New Year’s Day meal with Millie Peartree’s Southern Collard Greens – which hopefully brings us prosperity in 2024!
After sautéing chopped Vidalia onions, sliced collard greens are added to the Dutch oven along with a pound of smoked turkey parts. Covered in water and seasoned with chicken bouillon, garlic and onion powder, and red pepper flakes, the greens simmer way for 2 hours until tender.
The resulting potlikker is slightly spicy, intensely smoky, and the perfect accompaniment to the earthy greens.
It’s a no-frills classic that’s so comforting on these frigid January days!
Rating: 5/5
How Easy Is That: Easy
Store-Bought Is Fine: Bullion cubes
Pricey Ingredients: —
Hard-to-find: —
Recipe on Delish.com
SERVE WITH
- Toni Tipton Martin’s Hoppin’ John.
- Toni Tipton Martin’s Oven-Baked Ribs with Cola Barbecue Sauce (Jubilee, page 220)
- Shilpa Uskokovic’s Pork Spareribs With Jammy Barbecue Sauce
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