- 1 bunch of collard greens
- 1 tablespoon olive oil
- 1/2 onion diced
- 3 garlic cloves diced
- 3 cups chicken broth
- 1 t. red pepper flakes
- 1 fully-cooked smoked turkey leg (can also use smoked turkey wings)
- Seasoning (optional) (salt, pepper, vinegar, hot sauce
- 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. Simmer covered for about 45-60 minutes or until your desired tenderness is reached. You can increase the heat if needed but do not boil the collard greens. They will wilt down as they cook.
- When done, season to your preference. In my opinion, these greens don’t need a thing if your broth is very sesoned. I usually add in a few dashes of black pepper and a few drops of hot sauce!