Ingredients:
​Collard Greens Wash Solution

• 1/2 cup white distilled vinegar
• 3 tablespoons salt

Southern Collard Greens

• 2 bunches fresh collard greens (see note)
• 1 tablespoon extra virgin olive oil
• ½ cup finely diced onions
• 1 tablespoon minced garlic
• ½ teaspoon red pepper flakes
• 4-5 cups chicken broth (can replace 1 cup with water if desired)
• 1 fully-cooked smoked turkey leg or wing (about 13 oz)
• 1 tablespoon white distilled vinegar
• Applewood smoked salt & black pepper, to season
  
  

Directions:
Prep The Collard Greens

• Prepare the collard greens bath by filling your kitchen sink with cool water and adding vinegar and salt.
• Remove the collard greens from the steams by folding them in half lengthwise and pulling the leaf away from the stem. (discard the stem or see note below on how to cook them)
• Place the collard greens into the prepared water bath and swish them around several times, scrubbing them to help loosen up any dirt.
• Let the collard greens soak for 15-20 minutes, giving them a scrub midway. Drain the water and refill with plain water and allow the greens to soak again if needed. Repeat as many times as needed until the water is free from any dirt or grit. After the final soak, drain the water. Next, rinse and scrub each leaf front and back with cool water to ensure they are squeaky clean.
• Tear the greens into bite-sized pieces and set them aside.

Cook the Greens

• In a large pot, heat olive oil. Add onions and saute until tender.
• Add garlic and red pepper flakes and cook until garlic is fragrant.
• Pour in the broth and add the turkey leg. Bring to a boil.
• Add collard greens and reduce heat to a simmer.
• Cover and cook collard for 1 hour (or longer depending on your desired tenderness), stirring regularly.
• Once done, stir and then taste the broth and the greens. (add a little water if the broth is too bold for your liking)
• Stir in vinegar and smoked salt, and black pepper if desired.
• Serve collard greens with pieces of the smoked turkey leg and hot sauce if desired.
  ​
  

https://divascancook.com/collard-greens-recipe/

Ingredients:
1 Tbsp oil
1 medium sized onion, chopped
1 celery stalk, chopped
1 poblano chile, seeded and chopped
3 garlic cloves, minced (about 2 tsp)
1 lb adouille, remove casings
1 c uncooked long-grain white rice
1 Tbsp chopped fresh thyme
2 tsp smoked paprika
1/4 tsp cayenne pepper
2 c chicken stock
8 oz collard greens, stems trimmed, ribs removed, and finely chopped
1 tsp coarse kosher salt
2 scallions/green onion, trimmed and thinly sliced
hot sauce

Directions:
Heat oil in a large skillet over medium.  Add onion, celery, and poblano, and cook, stirring often until onion is translucent, about 5 min.  Add garlic, cook stirring constantly, until fragrant, about 1 minute. 

Add sausage, cook, stirring with a wooden spoon, until sausage crumbles and is no longer pink, about 3 minutes. 

Add rice, thyme, paprika, and cayenne, cook stirring constantly until fragrant, about 1 minute.  Stir in stock, greens, salt and pepper.  Bring to a boil; cover and reduce heat to low.  Simmer until rice is tender about 18 min. 

Remove from heat, and let stand, covered, 5 min.  Add scallions and fluff with a fork to combine .  Serve warm with hot sauce. 

INGREDIENTS
2 bunches of collards
1/2 medium yellow onion (sliced julienne)
6 cloves of garlic (minced)
1 tin of anchovies
4 tablespoons of apple cider vinegar
1/2 cup water.
Salt and pepper to taste
 
DIRECTIONS
Rinse collards thoroughly and remove stems. 

Sauté onion in a large skillet with lid or stock pot until tender over medium heat. 

Add garlic and 1 tin of anchovies (minced).  Sauté with onions briefly. Tear collards into medium sized pieces and add to the pot and mix with the other ingredients.  Turn the heat down to medium-low.  Add the vinegar and 1/2 cup water.  Salt and pepper to taste. 
Keep in mind the anchovies add a lot of salt, so be careful not to over salt.  Stir occasionally; make sure that all the liquid doesn’t boil off in the pot.  Add more water if needed.  Continue to cook down the greens until its ready to eat.
 
 
Total cooking time:  15 minutes.