6 to 8 servings
YouTube instructional video is at the bottom.
3 Pounds Collard greens
2 pounds smoked neck bones or smoked turkey
Jasmine long grain rice
Salted butter
Yellow cornmeal
All-purpose flour
Sugar
Baking powder
Baking soda
Large eggs (Room temp)
Buttermilk (Room temp)
Seasonings
1 yellow onion
Garlic
Salt
Black pepper
Tony Chachere’s creole seasoning
Chef Paul’s vegetable magic
Tools you’ll need
10-inch round cast iron skillet
Preparation of ingredients
Seasonings
Step 1- Chop half of a yellow onion and press 3 cloves of garlic with a garlic press.
Collard greens
Step 2- Inspect each collard green leaf. If any leaves are discolored and have black spots or mold on them, discard the affected leaves. Once the leaves are inspected, remove the leaves off of the stem of each collard green leaf. Add the collard green leaves in a large bowl.
Step 3- Stack the collard green leaves flat on top of one another. Start at one end and roll the collard green leaves toward you like you are rolling a jelly roll cake. Take a knife and cut the roll of collard greens in half going down length directly in the center. From there cut the collard greens horizontally.
Step 4- Fill a large pot of water up with water. Add the chopped collard green leaves in the water and move the collard greens around in the water with your hands. Cover the pot with a lid and drain the water into your sink. Fill the pot back up with water again and move the chopped collard green leaves around in the water with your hands. Cover the pot with a lid and drain the water into the sink once again. You can also rinse the collard greens by adding a small amount of the chopped collard green leaves into a large strainer and rinse them thoroughly with cold water. Once the collard greens have been chopped and rinsed add them into a large bowl and cover the bowl with a lid until the collard greens are ready to be cooked.
Pork stock
Preheat fire to medium heat.
Step 5- Add 3 to 4 tablespoons salted butter, and 1 and 1/2 cups chopped yellow onion into a large 8-quart pot. Stir all ingredients together. Let sauté for 5 minutes stirring occasionally.
Step 6- Add your 3 cloves pressed garlic, 2 quarts water, 1/2 teaspoon salt, 1/8 teaspoon black pepper, 1/2 teaspoon Tony Chachere’s creole seasoning, and 1 and 1/2 teaspoons chef Paul’s vegetable magic. Stir all ingredients together. Let the mixture come to a simmer.
Step 7- Add 2 pounds smoked neck bones and gently stir. Cover the pot with a lid. Let simmer for 1 hour stirring occasionally.
Cooking the collard greens
Step 8- Add the first half of the collard greens into the pot. Do not stir. Cover your pot with a lid. Let simmer for 5 minutes. After 5 minutes the collard greens should have cooked down some.
Step 9- Add the second half of the collard greens in there. Cover the pot with a lid. Let simmer for 10 minutes. After 10 minutes your collard greens should have cooked down even more. If you want to add any additional seasonings into the pot, you may do so at this time. Stir all ingredients together. Cover the pot with a lid. Let simmer for 45 minutes to 1 hour stirring occasionally.
Step 10- Once the cooking time has ended turn your fire off. Let the mixture cool for 45 minutes before serving. For best results, serve the next day so the flavors can settle and increase overnight.
Cooking the rice
Preheat fire to medium heat.
Step 11- Add 1- and 1/2-quarts water and 2 cups long grain rice. Stir all ingredients together. Let simmer for 7 minutes stirring occasionally. After 7 minutes taste the rice to see if it is tender.
Step 12- Add the rice into a mesh strainer. Be careful as this will be hot. Rinse the rice off with cold water. Let the rice set for 15 to 20 minutes.
Cornbread batter
Preheat oven to 400-degrees F.
Step 13- Add your cast iron skillet into a preheated 400-degree F oven and let it sit in there until after the batter is made.
Cornbread batter
Dry ingredients
Step 14 – Add 2 cups yellow cornmeal, 2/3 cup all-purpose flour, 1 teaspoon baking powder, 1 teaspoon baking soda, 2 tablespoons sugar, and 1 and 1/2 teaspoons salt into a medium-sized bowl. Stir all ingredients together and set aside.
Wet ingredients
Step 15- Add 1 and 1/4 cups buttermilk (Room temp), 1 and 1/2 sticks salted butter melted, and 2 large eggs (Room temp) into a medium-sized bowl. Stir all ingredients with a whisk until combined.
Assembling the batter
Step 16- Pour the wet ingredients into the dry ingredients. Stir with a sturdy wooden spoon until combined.
Baking the cornbread
Step 17- Remove the hot cast iron skillet from the oven. Spread salted butter around the insides of the cast iron skillet. Pour your prepared cornbread batter into the skillet. Shake the skillet to make the batter more even.
Step 18- Place into a preheated 400-degree oven on the bottom or middle rack. Bake for 20 to 25 minutes.
Step 19- Once the baking time has ended, remove the cornbread out of the oven. Spread salted butter around the top of the cornbread. Let the cornbread cool for 30 minutes before serving. After that your meal is complete.
YouTube instructional video
