A classic Southern recipe for collard greens with smoked turkey for fantastic flavor. Spice things up with a dash of red chile flakes.
Ingredients
- olive oil: 0.25 cup
- garlic: 2 Tbsp (minced)
- chicken stock: 5 cups
- smoked turkey drumstick: 1 piece
- bunches collard greens - rinsed, trimmed and: 5 piece (chopped)
- salt and black pepper: (to taste)
- red pepper flakes: 1 Tbsp (crushed, optional)
Metric Conversion
Stages of cooking
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Heat oil in a large pot over medium heat. Add garlic; gently sauté until fragrant and golden brown, about 1 minute. Pour in chicken stock and add turkey leg; cover and simmer for 30 minutes.
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Add collard greens and increase heat to medium-high. Cover and cook, stirring occasionally, until greens have cooked down, about 45 minutes.
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Reduce heat to medium. Season with salt and pepper to taste; cover and continue to cook until greens are tender and dark green, 45 to 60 minutes.
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Drain greens, reserving cooking liquid. Mix in red pepper flakes if desired. Use reserved cooking liquid to reheat leftovers.
