Bludso’s 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.
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!
All i can say is thank you for this wonderful recipe
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.
Gonna try them next weekend…they look fabulous
If you are a fan of greens…. these are that model you will use for all recipes that you try in the future. I really like the taste and bravo for Bludso to share. I hope to meet him someday.
Okay.. these are on the stove right now. I used smoked ham hocks instead of turkey necks, because that’s what I had on hand. I’ll pick off the meat and add it back in just before serving, but everything else is as written. I’ve only ever added onions before, so, much thanks that Mr. Bledsoe shared his mom’s recipe. Looking forward to these tonight with my BBQ ribs and sweet potatoes.
Karen: Thank you for your version of this recipe. Greens are just a great side dish with so many meals. I like your changes and might test them in my kitchen. Sincerely Craig Gosselin
Best. Collards. Ever. We use turkey thigh. This is in our normal rotations of favorite recipes!
Diane: Thank you for the note. I make my collards with turkey too but I have made it with the Bludso recipe many times and both ways taste great.
Sincerely,
Chef Gosselin