Bludso’s Collard Greens

collard greens

I am a fan of Diners Drive-in’s and Dives….and Mr Fieri visited Compton’s own Bludso’s BBQ. I saw Kevin Bludso create a collard green dish that his mother makes. It looked so good that I needed to share it here. Let’s make some collard greens Bludso style

Kevin uses smoked turkey necks; if we are going for his awesome flavors we will need some smoked turkey necks too. Kevin uses red oak and pecan in his smoker. I will need to use what ever is available in my little el cheapo smoker….you use what you like. If you cut the necks into 2 inch thick segments your smoking adventure will go much faster.

1 pound chopped collard greens

1 quart water

1 tbsp chicken base

1 med diced chopped onion

2 tsp minced garlic

1 chopped yellow pepper

1 smoked turkey neck (typically you will need to smoke the neck at home too)

2 tsp onion powder

1 tsp crushed red pepper

2 tsp seasoned salt

Place the quart of water in your 8-12 qt stock pot

Add chicken base, garlic, yellow pepper, turkey neck and onion.

Bring to a boil and simmer for about an hour

Add chopped collard greens and place the rest of the dry ingredients atop the greens

Give the greens a little stir and place a lid on the pot, They will cook for just under an hour.

Greens will reduce down as they wilt in the steam…this is the beauty of greens.

Readers…this is a great side dish. If you grew up believing that greens is a terrible food…I have only one expressive word for you…HA! This is a fine flavored menu item that enhances any BBQ meal.



2 thoughts on “Bludso’s Collard Greens”

  1. Sherry Cook

    Lord have Mercy!! I’m not the only one! I saw this show last night, I’ve thought about these all stinking night and now evening. I googled Bludso Collaed greens and found your post. As a Oklahoma girl I can’t go to Bludso’s but dang it I’m making me some greens right now!! Thank you for sharing!!!

    • Chef Post Author

      Thank you for reviewing my cooking blog… I do love a great southern green…prepared properly and served next to my pork chop …Ahhhhhhhh


      Chef Craig Gosselin

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