Collard Greens
Southern style braised collard greens with smoked turkey
Ingredients
- 3 lbs fresh collard greens 5-6 small bunches or a few bags (check weight on the bag)
- 2 smoked turkey legs or ham hocks
- 2 tsp chicken powder or bouillon
- 2 tbsp sugar
- 1 tsp season salt or to taste
- 2 tsp Worcestershire sauce
- 2 tsp apple cider vinegar or hot pepper vinegar to taste, I use a little more
- 1/2 tsp Tabasco sauce
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp smoked paprika
Instructions
- Remove the stems from the greens and cut into 2-3 inch strips. Wash thoroughly and repeatedly. I wash mine 3 times.
- Rinse the turkey legs or ham hocks and add to a large pot with 10 cups of water. Add the bullion and bring to a boil. Reduce heat and simmer for 45 minutes.
- Add the greens and enough extra water if needed to cover. Add the rest of the ingredients. Simmer on low for about 2 hours or until very tender but not mushy. Remove the meat and bones and shred a little of the meat and add it back. Taste the greens and liquid and adjust the seasoning if needed. Serve warm. Store in an airtight container in the fridge or freeze for later use.
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