Don’t all the best recipes come from your grandma? My grandmama made the absolute best collard greens. So good, that ow I’m very picky about the dish. I will only eat them if me or someone in my family has made them!
Collard greens are so healthy for you. In fact, they have more calcium than milk! Maybe that’s why I’m as strong as I am today. I could eat plate after plate of this recipe when I was a kid.
Funny enough, instead of pork, we cook our collard greens with roasted turkey! The dark meat adds an amazing flavor and the whole pot is still juicy and meaty tasting.
1 bunch of collard greens
1 fully-cooked, smoked turkey leg (can also use smoked turkey wings)
1/2 onion, diced
3 garlic cloves, diced
3 cups of chicken broth
1t. red pepper flakes
salt, pepper, vinegar, hot sauce (optional)
Remove the collard green leaf from the steam.
Wash the collards several times in cold water to remove any dirt and grit. You can also use salt to help remove the grit if needed. Rinse well & set aside
In a large pot, add a tablespoon of olive oil and the chopped onions & garlic. Saute until tender.
Add in the chicken broth, red pepper flakes, & the turkey leg. Bring to a boil and then reduce heat to simmer for about 20-30 minutes. This helps the broth take on that delicious, smokey flavor!
Add in the collard greens. Cook on med-low heat until tender for about 45-60 minutes. You can increase the heat if needed but do not boil the collard greens. you want to slowly steam cook. They will wilt down as they cook.
When done, season to your preference. In my opinion these greens don’t need a thing but usually add in a few dashes of black pepper and few drops of hot sauce!
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Quick Tip: You can use any dark meat for this recipe, it doesn’t have to be from a leg!
Recipe and image courtesy of: Divas Can Cook