top of page

Collard Greens

(by Tywanna Gardner)

1 lb. collard greens, rinsed and stemmed

1 lb. smoked turkey necks or smoked pork

1 t. pepper

optional: pinch of baking soda

optional: packet of collard greens seasoning

Put all ingredients in a large pot of water.

Bring to a boil, lower heat, and cook 1 - 2 hours, until the greens soften and the meat is fork-tender.

Pour out excess water, leaving just enough to moisten the greens and meat.

(Read Learning What I Need to Know, the story that accompanies this recipe.)

Recent Posts

See All

(by Marcella Cantatore) 5 large eggs, at room temperature 3/4 c. granulated white sugar 1 1/4 c. cake flour, sifted 1 t. vanilla extract 1 t. finely grated lemon zest (or 1/2 t. lemon extract), option

(by Julie Cole) 6 oz. canned crabmeat, drained 1/4 lb. butter, at room temperature 5 oz. jar Old English Cheese Spread 2 t. mayonnaise 1/2 t. garlic powder 1/2 t. seasoned salt 6 English muffins, spli

(by Laney Rosen) 13 - 15 oz. box yellow cake mix 16 oz. can fruit cocktail with juice 2 medium eggs, beaten 1 c. shredded sweetened coconut 1 t. vanilla 1/2 c. brown sugar 1/2 c. white sugar 1/2 c. bu

bottom of page