Firehouse Greens

by Vince Nixon
(Los Angeles, Ca, USA)

This may surprise you, but firefighters are serious culinary critics. This is why rookie firefighters are often times the objects of fraternal teasing until they get "at least one meal" down to an art.

These collard greens have past the taste test of the LAFD's most discriminate soul food palates! They will remind you of a firefighter; smokey, spicy, and full of flavor...

4 bundles of collards cleaned with fresh water and chopped coarsely
2 lbs smoked turkey necks or wings chopped.
1 large brown onion chopped
2 bulbs of garlic minced
1 medium bundle of celery chopped coarsely
1 large green bell pepper chopped coarsely
4 bay leaves
12 cups of water brought to boil
6-8 chicken bouillon cubes
1 tbs dry Cajun spice
1 tbs Louisiana style hot sauce

Bring water to a boil. Add all ingredients except the greens and simmer for around 2 hours. Broth should be very flavorful and somewhat salty. If not, add more bouillon and Cajun spice. Add greens and cook for about an hour longer or until the stalk portions are tender. Time to dine!

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