I am looking for the recipe for greens that are cooked with pig tail, chicken base, and garlic. The pig tails are boiled until tender and the edible flesh pulled from the bone. The greens are cooked in chicken base w/ garlic.(fresh?) Help.
If you have your heart set on a chicken base just use chicken stock instead of water.
Collard Greens and Smoked/Salted Pig Tails
3 pounds collards 6 smoked/salted pig tails or 2 smoked/salted pork hocks (trim off some of the fat) fresh minced garlic, if desired vinegar hot sauce, if desired
Wash greens several times. Cut them up into 2" strips. Place in colander. Rinse pig tails. Cook pig tails in large pot, until they are fork tender, using enough water to cover tails. Add more water if needed. After tails are done, remove and put in large bowl. Put prepared greens in to pork tail liquid. Simmer until greens are done. Do not over cook. Cook over low heat so greens will simmer. Do not add large amounts of water. After greens are tender, return pig tails to pot. Garnish with vinegar and hot sauce.
Note: You may add about 2 tablespoons vinegar to greens while they are cooking.
smoked turkey necks or wings 1 small red onions diced 2 clove garlic, diced 2 teaspoons olive oil 2-3 bunches collard greens salt and pepper to taste
Rinse collards greens in the sink under running cold water. Pick greens away from the stem. Stack collard greens into several leaves on top of each other. Using a cutting board and knife, roll the leaves together and cut collard green leaves into 1 inch thick strips.
In a small pot boil turkey necks (or turkey wings) over medium-high heat until tender. Once turkey parts are tender rinse and transfer to the pot containing your collard greens. In separate large pot, heat equal amounts of water and chicken broth. Add greens, bring to boil, then reduce heat to simmer. Next add diced red onions, garlic and olive oil. Cover with lid and continue to simmer for 1-1/2 hours. Once greens are tender add salt and pepper to taste. Throughout cooking continue to add equal amounts of water and broth. Serve with your favorite meat, side dishes and corn bread.
This is from the soulfoodandsoutherncooking.com website. I am sure that you can sub the pig tail for the other meat. I have used this one before, and it was Great!
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