Your finished collards should look like this, tender but not cooked to death
My prep for Texas-style greens is very similar to black-eyed peas in that the secret to flavor is starting with a rich broth that has a good amount of fat. Unlike some, I don’t like to drown my greens in broth and I don’t like to cook them to death. And I especially don’t like to add sugar or honey. Serves 6.
Ingredients:
1 bunch collard greens or turnip greens, about 1 lb, washed, ends trimmed and coarsely chopped
1 c chicken or pork stock
2 T bacon grease or other fat
1 egg in the shell (optional; omit if using turnips along with their greens)
¾ t Kosher salt
Method: Steam the collards in the fatty liquid for about 20 minutes, covered, occasionally stirring so all surfaces are equally exposed to the liquid. I like to add an egg in the shell which is hard boiled by the time the collards are done. I then plunge it into cold water, peel, chop and add to the greens before serving. Serve with pepper sauce.
This recipe works equally well with turnip greens, with or without the turnips. If using turnips, omit the egg.
