4 to 6 servings
YouTube instructional video is at the bottom.
What you’ll need
Collard Greens
3 bunches or 3 pounds Collard Greens
You can also add 3 additional bunches of collard greens if you like.
1 Yellow Onion
2 Pounds Smoked Neck bones.
You can also use other Smoked meats like Smoked Pig tails, Ham hocks, or turkey legs, wings etc. If you don’t want any salt, then use the types of meat without salt added.
You will also need rice! You can use any type for this recipe.
Cornbread
Cornmeal
All Purpose Flour
Baking Powder
Baking soda
Sugar
Buttermilk (Room Temp)
Salted or Unsalted butter (Melted)
2 large eggs (Room Temp)
10-inch cast Iron skillet
Seasonings
You can omit all the salt for this recipe if you like
Tony Chachere’s Creole Seasoning
Chef Paul Prudhomme’s Poultry Magic
Salt
Preparation of ingredients
Collard Greens
Step 1- Chop 1 yellow onion
Step 2- Take each collard green leaf and remove the stem in the center of the leaf. Once done discard the stem and take the leaf halves and neatly stack them on top of one another.
Step 3- Roll the collard green leaves up going down the length of the leaf. Once done take a sharp knife and chop roll horizontally creating strips.
Step 4- Place collard greens in strainer and rinse thoroughly with cold water. Set aside.
***Preheat fire to medium high heat***
Step 5- In a large pot add 1 Cup chopped yellow onion, 1 1/2 Quarts water, 1/2 teaspoon Tony Chachere’s creole seasoning and 1/2 teaspoon of chef Paul Prudhomme’s poultry magic. Stir ingredients together.
Step 6- Add neck bones into pot. Cover with lid and let simmer for 1 hour.
Step 7- After 1 hour add your prepared collard greens into pot. Once filled to the top take a sturdy spoon and press down slightly. The Collard Greens will automatically reduce as you press down. If you’re adding any extra for example the 3 extra bunches of collard greens just add them once your first batch as reduced some then you add the second batch, and it will also reduce. If you want to add any additional seasonings add 1/2 teaspoon tony Chachere’s creole seasoning and 1/2 teaspoon of chef Paul Prudhomme’s poultry magic. Stir. Cover with lid and let simmer for 1 hour.
Once your collard greens is done proceed to the next step. If you can do all three dishes at one time that is a good thing!
Rice
***Preheat fire to medium high heat***
Step 8- In a small pot add 1 1/2 quarts water and 1 1/4 cups rice. Stir
and let mixture come to a boil. Once mixture has come to a boil let boil for 5 to 7 minutes. It can take more or less time depending on your stove.
Step 9- Taste test your rice to see if it is at the right texture you desire. Once done drain your rice into a strainer and rinse off with cold water. Place strainer with rice in it on top of pot. Place a lid of top and let set until ready to be served.
Cornbread
***Preheat oven to 400 degrees***
Step 10- Place cast iron skillet into preheated 400-degree oven and let it sit until the cornbread batter is ready.
Step 11- In a medium sized bowl Add 2 Cups yellow Cornmeal, 1 Cup All Purpose Flour, 1 Teaspoon Baking Powder, 1/2 Teaspoon baking soda, 1/4 Cup Sugar, and 1/4 teaspoon salt. Mix all dry ingredients together and set aside.
Step 12- In a separate bowl add 1 1/4 Cups Buttermilk (Room Temp), 2/3 Cups melted salted or unsalted butter and 2 large eggs (Room Temp). Mix all wet ingredients together and set aside.
Step 13- Add wet ingredients into dry ingredients and stir all ingredients together until well combined.
Step 14- Remove cast iron skillet from oven. Spread butter along the bottom and sides of pan. Careful VERY HOT.
Step 15- Add cornbread batter into pan. Spread batter around the pan as evenly as possible using the back of a spoon.
Step 16- Place into a preheated 400-degree oven and bake for 25 minutes. Once done remove cornbread out of oven. Toothpick test inserted should come out clean. If not bake for an additional 5 minutes.
If you’re having trouble getting the top of your cornbread a golden-brown color place it into the broiler part of your oven for 2 to 3 minutes.
Step 17-Spread butter along the top of cornbread.
All food should be ready. Go head and serve a good ol plate of soul food. Enjoy!!!
YouTube instructional video
