Collard Greens with Smoked Turkey
Simple, slow simmered greens
  • CourseMain Dish, Side dish
Servings
10
Servings
10
Ingredients
  • 1ea Smoked Turkey Leg
  • 3qt cold water
  • 8qt chopped greensCollard, Mustard, Turnip all work here
  • 2-3c beef stockPoultry can work here
  • salt and pepper, to taste
Instructions
Prepping the Greens
  1. Select only the green leaves and throw away any yellowing ones
  2. Wash the greens to remove any grit, about three times
  3. Strip the stems or cut them at the base of the leaves
  4. Lay the leaves on top of each other and roll into a bundle
  5. Cut the leaves about 2-inches in width
  6. Add the leaves to a large bowl of water
  7. Push down to submerge the leaves and soak until ready to use
Cooking the Greens
  1. Add water to a large pot along with the turkey leg. Bring to a boil.
  2. Drain the chopped leaves and add to the pot–submerge until they are wilted. Bring the pot back to a boil.
  3. Add stock, salt and pepper
  4. Reduce heat and simmer covered 3 to 4 hours or until greens are tender.
  5. Taste for seasoning
Collard Greens with Smoked Turkey
Print Recipe
Simple, slow simmered greens
  • CourseMain Dish, Side dish
Servings
10
Servings
10
Ingredients
  • 1 ea Smoked Turkey Leg
  • 3 qt cold water
  • 8 qt chopped greens Collard, Mustard, Turnip all work here
  • 2-3 c beef stock Poultry can work here
  • salt and pepper, to taste
Servings:
Units:
Instructions
Prepping the Greens
  1. Select only the green leaves and throw away any yellowing ones
  2. Wash the greens to remove any grit, about three times
  3. Strip the stems or cut them at the base of the leaves
  4. Lay the leaves on top of each other and roll into a bundle
  5. Cut the leaves about 2-inches in width
  6. Add the leaves to a large bowl of water
  7. Push down to submerge the leaves and soak until ready to use
Cooking the Greens
  1. Add water to a large pot along with the turkey leg. Bring to a boil.
  2. Drain the chopped leaves and add to the pot–submerge until they are wilted. Bring the pot back to a boil.
  3. Add stock, salt and pepper
  4. Reduce heat and simmer covered 3 to 4 hours or until greens are tender.
  5. Taste for seasoning
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