Collard and Cabbage mix

 

Collard cabbage mix

INGREDIENTS:

• 2 large bunches collard greens {about 2 to 2 & 1/2 pounds total}
• 1 small cabbage {about 1 1/2 pounds}
• 1 T. olive oil or canola oil
• 2 smoked turkey tails 
• 1 large onion, chopped
• 4 c. (32 oz.) chicken broth
• 2 tsp. granulated sugar
• 2 tsp. Seasoned salt
• pinch crushed red pepper flakes {optional}
• INSTRUCTIONS:
• HOW TO COOK SOUTHERN COLLARDS & CABBAGE MIXED GREENS
• Prepare the cooking liquid: Heat olive oil in a large Dutch oven or stock pot. I used a stock pot. Sauté onion about 5 minutes until it is tender. Add chicken broth, sugar, salt, and crushed red pepper flakes the turkey tails and Bring to a boil; reduce heat, cover, and simmer for one hour . Or until you are done cleaning the greens.
• Now Wash & cut the collards: While the cooking liquid simmers, wash and cut the collard greens. Separate the collard leaves; place in a very large bowl or clean sink and cover leaves with warm water. Add 2 teaspoons salt to act as a scrubbing agent. Gently scrub the collard leaves with your hands and then rinse. 
• One at a time or stack em like I do 🤣, lay each leaf upside-down and spread out flat on a cutting board. Cut along each side of the spine in the center, cutting each leaf into two halves and completely removing the tough spine at the bottom of the leaf. Discard spines.
• Pile the cut collard leaves into several stacks and roll up each stack lengthwise. Slice each roll into 1-inch pieces, cutting the collard greens into ribbons.
• Cook the collards: Add collard greens to the pot and stir them into the cooking liquid. Bring to a boil. Reduce heat and simmer gently, uncovered, for 1 1/2 hours.
• Prepare & cook the cabbage:  While the collards cook, rinse the cabbage and chop it into shreds.  After the collards have cooked for 1 1/2 hours, add shredded cabbage to the pot and stir into the collards and cooking liquid.  
• Increase the heat to return the pot to a boil.  Once boiling, reduce heat, cover, and simmer gently for 30 minutes until cabbage is tender but not mushy.
• When done cooking transfer the greens to a serving bowl.
• Now you are ready to eat unless you are still waiting for that cornbread to come out of the oven.