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.

http://bludsosbbq.com/menu/index.html

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.

 

 

6 Comments on “Bludso’s Collard Greens

  1. 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!!!

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

      Sincerely

      Chef Craig Gosselin

    • This recipe was absolutely fabulous! First time making, but I “adjusted” recipe a bit: 2# of smoked turkey necks, and 2# of locally grown collards, and 4 garlic cloves (it seemed the right amount!); I did not increase seasonings or water. My judge was my Alabama borne & bred partner, who closed his eyes, smiled and melted into a mound of satisfaction! Turkey meat tender and fell off the bone, and the seasonings linger in a most wonderful way. This recipe is excellent, easy, and can’t wait to tamper a bit more with mustard & turnip greens. Thank you Mr. Bludso (and your mom!) for sharing this memorable recipe!

      • A nice twist on an already great recipe. Greens are very flexible….you dream and they become. I do like tampering with my use of them too. Sometimes I make them like Italian Wedding style…. and sometimes just a Bludso original…. I like the outcome. Enjoy and visit my site often. I also keep a Pinterest interest food site “Chef Gosselin Cooks With You”. I repost interesting menu items and things IO love in real life. Enjoy!

    • I wish I could take credit for that masterpiece. Mr Bludso is the king of the collard green and I am just the messenger. I too love the recipe and my big belly tells the tale of how many times I have served the greens. Thank you for the comment and keep the pans clean and work the kitchen like there is no tomorrow.

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