Yesterday, I brined my turkeys, baked my sweet potatoes and made collards. Brining 40 lbs. of turkey is no easy task. I had to rearrange my refrigerators to fit those big birds. Plus, filling huge pots with brine and adding 20+ pound birds makes for some very heavy lifting. Since this year's Thanksgiving has a Southern/Early American theme, I decided to serve collards. My experience is that most people have never eaten them and if they have, they haven't had good ones. I have fine tuned my recipe and they are the tastiest greens I've ever had. Nothing quite like a big pot of collards.
I always make a very flavorful stock using smoked turkey parts and this time I also used the ham bone from yesterday's ham. I use a lot of my fresh herbs too.
I saute' onions in ground bacon and add a lot of minced garlic too.
The stock simmers for hours.
Then I strain the stock, add brown sugar, vinegar and mild pepperocinis and the collards.
I bought 7 pounds of greens and cleaned them, de-veined them, then rolled and sliced them.
The collards simmer for several hours.
These will make a perfect Thanksgiving side and will be a surprise to my guests. You can find the recipe here: