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This recipe was featured in Your Heritage Through Food.
Alesha Lofton | CoServ Electric
“You can make this recipe without meat or you can use smoked turkey necks. Season to taste with pepper, garlic salt and Cajun seasoning.”
1 pound fresh collard greens
1 small jar (4 1/2 ounces) minced garlic
1 pinch red pepper flakes
5-6 pickled jalapeño peppers, sliced, and juice reserved from jar
1 large chopped onion
1 smoked ham hock or 1 package smoked chicken or turkey neck bones
1 teaspoon black pepper
1 teaspoon Cajun seasoning
1 teaspoon garlic salt
7 cups water
3 cups chicken broth
1. Clean and chop collard greens into 2-inch pieces.
2. In a large pot, combine collard greens, garlic, pepper flakes, jalapeños, 1 teaspoon juice from the jalapeño jar, onion, ham hock or neck bones, pepper, Cajun seasoning, garlic salt and water.
3. Mix ingredients well and bring to a boil. Reduce heat and let the greens simmer about 5-6 hours or until well cooked.
4. Once the water has boiled down to about 1 cup, add the chicken broth and let simmer 30–45 minutes more. Serve with cornbread.
Servings: 4. Serving size: 4 ounces. Per serving: 110 calories, 7.73 g protein, 0.49 g fat, 21.58 g carbohydrates, 5.55 g dietary fiber, 1,316 mg sodium, 2.84 g sugars, 0 mg cholesterol