What meat can you cook collard greens with?

Question

I know some people may use salt pork and turnips, but is there any other meat you can use? Also if you have a good recipes please share!

I guess I really just need to know what meat you all use, no recipes.....My bad! :)

Answer 1

Ham hocks or thick smoky streak-o-lean or fatback.
Fry out the fatback, add the collards and enough water to cover half the greens. They will cook down so don't use too much water. Bring to boil, turn down to low, cook until done.
Add some pepper sauce to the collards and eat with some corn bread. Awesome soul food.
Or, use some smoked turkey backs, necks, legs, etc. They give the greens the same smoky flavor as the ham hocks or fatback but have less fat and cholesterol.

Answer 2

For Fresh Collards, separate leaves, place them in a sink of cold water and moving them up and down to clean the dirt off, repeat two more times the it helps to have some salt in the water. Take your greens up and place in a colander, Take out a few at a time, roll them up and cut into strips Place in a large stock pot and cover with water, bring to a boil for 3 to 5 minutes. drain. I use pork neck bones but you can use ham hocks, rinse your meat,place in a stock pot with about 4 cups water, salt about 1 tsp. bring meat to a boil,then cover and cook for about 45 minutes or so, keep a check on it and add water as you need. Place your greens in your stock pot with meat and broth, stir well, add about a tbsp of sugar. Cook over low-med heat in a covered stock pot. Keep and close eye not to let the water boil out. Taste your greens after they have cooked for a good while. I usually start in the mornings and let my meat cook,then add greens and cook all day.

Answer 3

My grandmother used to boil them in water with a ham-hock and salt and black pepper to taste. Drain, then drizzle with apple cider vinegar on your plate

But since we've been going over to the lighter side lately:

boil with turkey wings, season with sea salt and cayenne pepper to taste. Drain, then drizzle with vinegar on plate--(I've been playing with the flavored vinegars lately--I'm on a balsamic kick just now)

you can use this for kale and turnip and mustard greens, too!

edit: sorry! I just realized if you've never paid attention to how your mema cooks them:

they have to cook a loooonng time. I remember her having them on the stove most of the day. Boil the meat first until it is falling off of the bone, then toss in the fresh greens and keep cooking until they are soft. keep adding water to the pot as needed.

my grandfather likes to reserve a glass of the collard broth to drink, he says "it's good for what ails ya" XP He'll be 90 his next Bday so maybe he's on to something.

Answer 4

Bacon, Smoked Hocks.

Answer 5

Use some back or ham instead of the salt pork..It works.Use you regular recipe...

Answer 6

I use smoke turkey wings and also peppered pastrami, all at the same time, gives the greens serious flavor.

Answer 7

I think most people use smoked ham or ham hocks, but you can use ham, smoked turkey legs.....not have a real recipe, sorry.

Answer 8

Bacon , Ham, baked chicken

Answer 9

neck bones
ham hock
ham bone
side meat

Answer 10

pork is all i know. usually what my down home country mom cooks with it.