Collard Greens

Collard Greens - Grant Wilson & Monique at
6 servings

1 Bunch Collard Greens
1 Tbsp Olive Oil
1/2 Onion, diced
3 Cloves Garlic, minced
3 Cups Chicken Broth
1 tsp Red Pepper Flakes
1 Fully cooked Smoked Turkey Leg, or 1 lb Thick-Cut Smoked Bacon
Salt & Pepper or other seasonings of choice

1. Remove the Collard Green leaf from the stems.
2. Wash the Greens several times in cold water to remove any dirt and grit. Rinse well.
3. Slice The Greens into strips and set aside.
4. In a large pot, add a tablespoon of Olive Oil and the Onions and Garlic. If using BACON, add it now as well. Sauté until tender (and bacon is cooked).
5. 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.
6. Add the Collard Greens. Simmer for about 45-60 minutes or until the desired tenderness is reached. You can increase the heat if needed but do not boil the Greens. They will wilt down as they cook.
7. When done, season to your preference, but they shouldn't need anything.

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