And for flavor.
One friend not only undertakes the tedious task of peeling cipolline onions, but takes the hours to cook them in agrodolce. Another friend comes over and sautes Brussels sprouts with not just bacon, but jalapeños, too.
And this friend braises collard greens with not just the Southern standard of ham hocks, but smoked turkey necks, too. That extra ingredient created deep dark layers of smoky flavorness that we’ve never tasted on collard greens before.
Yes, we did just say “smoky flavorness.”
Alex’s Smoky Braised Collard Greens
2 smoked ham hocks
2-4 smoked turkey wings or necks
enough cold chicken stock to cover ham hocks and wings in pot
1 onion, chopped
2-3 large bunches of collard green, tough stems removed, roughly chopped
hot sauce to taste
salt and pepper to taste
red pepper flakes to taste
Place both smoked ham hocks and smoked turkey wings or necks into a pot and add cold chicken stock and water. Bring to a boil then simmer for 45 minutes then keep hot (essentially making a quick stock).
While stock simmers, in a large pot with a heavy bottom, sauté one onion over medium heat until soft. Add collard greens and reduce heat to low. Saute collard greens with onions until they wilt. Add stock, hot sauce, and red pepper flakes. Simmer on very low heat for at least an hour.
Tip: The collard greens taste better the second day, so if possible, make them the day before you plan to serve them. Cover pot of cooked collard greens and refrigerate. When ready to serve, reheat over low heat until collard greens are hot.