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These are inspired by John’s Granny, who makes the meanest (read: most delicious) pot of greens we always have on the holiday table (and beyond). Sometimes she uses a smoked turkey wing, other times a ham hock or jowl bacon, but the common denominator is something smoky and lots and lots of time for those greens to cook down to perfection. There will be liquid in the pot; do not throw this liquid away, people pay good money for it and it is called pot likker. Swap it for wine at your Thanksgiving table!
4 pounds collard greens (yes, it’s a lot, but trust me)
3 tablespoons olive oil
1 large onion, finely diced
10 cloves garlic, roughly chopped (not tiny)
1 smoked turkey wing (you can find these in the meat department, especially this time of year) or ham hock*
3 cups low-sodium chicken broth, plus more if needed
2 tablespoons hot sauce, such as Frank’s red hot or Cholula, plus more to taste
1 teaspoon salt
½ teaspoon freshly ground black pepper
*If you want your collards to be vegetarian, you can replace the turkey leg with 1 teaspoon smoked paprika and use veggie broth!
Cheese should be an essential part of your Thanksgiving dinner.
Okay, I’ll admit it—it’s really that good.
For when you need gravy, and you need it now. Greatest Thanksgiving hack ever!
Move over, pumpkin pie! If you make this once, you will make it every year.
