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Braised Collard Greens with Smoked Turkey Leg
Collards, also called “Borekale” is a loose-leafed cultivar of the cabbage plant grown for its large, dark-colored, edible leaves. Collard greens have been cooked and used for centuries and have become a staple of southern U.S. cuisine and soul food. The name Collard is said to derive from Anglo-Saxon coleworts or colewyrts (“cabbage plants”). Widely considered to be healthful foods, they are high in vitamin C and soluble fiber and contain multiple nutrients with potent anti-cancer properties. Typical seasonings when cooking collards can consist of smoked and salted meats (ham hocks, pork neck bones, fatback or other fatty meat), diced onions, vinegar, salt, and pepper (black, white, or crushed red).
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- 1/4 cup Olive Oil
- 2 Tbsp. Garlic, minced
- 5 cups Chicken Stock
- 2 Smoked Turkey Drumsticks
- 6 bunches Collard Greens, washed & trimmed
- Salt & Pepper, to taste
- 1 Tbsp. Crushed Red Pepper Flakes
- Heat olive oil in a large pot over medium heat.
- Add garlic and gently sauté until light brown.
- Pour in the chicken stock and add the turkey legs. Cover the pot and simmer for 30 minutes.
- Next, add the trimmed collard greens to the cooking pot, and turn the heat up to medium-high. Let the greens cook down for about 4 to 5 minutes, stirring occasionally.
- Reduce heat to medium, and season with salt and pepper to taste. Continue to cook until the greens are tender and dark green, approximately 10 to 15 minutes longer.
- Drain greens, reserving liquid.
- Mix in red pepper flakes if desired.
- Pull meat from the turkey drumsticks and toss with the greens and serve with a portion of the cooking broth.
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