Collard Greens with Smoked Turkey Leg

Collard Greens are nutritious, delicious, and you know we got a killer recipe from JD's home state of South Carolina.

[ThisIsYourOnlyWarning]

Here’s a tip I learned from my husband’s grandmother who is from N.C. So, you just boil the smoked turkey pieces in water with seasoning. I use fresh herbs, bay leaves, fresh garlic, and some roughly chopped onions. Boil that until the broth reduces by half. Take your meat out and set aside until cool. Strain your broth and set aside for the main cook. Pick all the bones and tendons out of the meat and discard. Now put the meat aside because that goes in the last half hour of cooking. Then cook the greens just as you normally would, but use the broth as your cooking liquid. I add my meat back in at the last 30 minutes. I also add a pinch of red pepper flakes and that splash of vinegar. You can make the broth ahead of time and freeze it. You can also separately freeze the meat in two doubles freezer bags. Then you can add them to whatever you like.

[sjenner]

Mary Mac’s Tearoom in Atlanta. Best collards and pot liquor.

[pengthao]

Where the heck can I buy those turkey legs 😅