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  • Writer's pictureSonjy Bambi D

"Likka House" Collards

Growing up in the south on a farm, it seemed like we had collard greens for every meal.

But my mom said no we would have cabbage in the summer because collards is a cool weather plant, and it is planted late summer or early fall and harvested right after the first good frost. Which elders say, "it's the frost that makes collards taste their best!"

In today's modern world you can eat collards like I thought I was eating them as a child, every day!

Here's is a delicious recipe to use next time you make your collards. I call them

"Likka House Collards" because they contain that Kentucky Bourbon, suga!

Here's the recipe enjoy!

"Likka House" Collard Greens

Things Needed:

Smoked turkey necks or smoked wings

3 bundles of collard greens or 2 bags 1/2 cup of chopped onion

1/2 cup of sundried tomatoes in oil

2 teaspoons of red pepper flakes

1 tablespoon of minced garlic

1 tablespoon of onion powder

1 tablespoon of garlic powder

1/4 cup of apple cider vinegar

1/4 cup of dark brown

1/4 cup of sugar

1/4 cup of olive oil

1/4 cup of apple cider vinegar

1 teaspoon of Lawry's seasoning salt

1 tablespoon of butter

2 tablespoon of chicken bouillon

1 cup of chicken broth

1/2 cup of my favorite cooking friend, "Mr. Jim Beam" Kentucky Bourbon

In a large cooking pot, heat oil and butter to medium high. Add bourbon and smoke turkey necks/wings. Sear turkey necks and remove. Add onions sauté until tender. Add sundried tomatoes. Now add turkey necks back into the pot. Add spices and sugars, coat meat and then add 1/4 cup of broth, and vinegar. Allow to simmer.

Add remainder of chicken broth and add water. Fill the pot to almost half full. Bring water to a boil.

Taste the "Pot Likka" (the broth) to make sure all flavors that you want are there. Add more seasoning to your taste. Reduce to medium high and add collard greens.

Cook for 2 hours until tender collards are soft and tender and meat from the turkey necks or wings have fell off the bone. *

*Remove bones as much as possible

Remember this is just a guide. Make every recipe your own. ENJOY!

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1 Comment

Nov 24, 2023

Bambi, I made the Likka House Collards (without the Likka). It wasn't intentional to leave the Bourbon out. I will cook with alcohol. The added flavor is noticeable in many dishes. I waited to look at your recipe so I went with what I already had in the kitchen. I don't buy Lawry's anymore. My mom seasoned with it all my life! I don't even noticed it in the grocery store. What do you like about it? Or is it a certain Lawry's seasoning you use? Darius loves it too and the spice is heaven to me! Thanks! Darius posted a pic on Facebook I think:)

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