Mean Green Collard Greens
Recipe By: Barry Kerch
Serving Size: 6
1 whole Smoked Turkey leg
3 quarts chicken stock
1-2 tablespoon cajun seasoning
1 tablespoon hot sauce (Lousianne, Tabasco, or Crystal)
2 bags or bunches collard greens
Here is one of my favorite side dishes. Southern to the bone and good for ya! Fall and winter is one of the best times for this because the collards are in season, but you can get them all year long.
In a large pot, bring 3 quarts of broth to a boil and add smoked turkey legs, cajun seasoning, and hot sauce. Reduce heat to medium and cook for 1 hour. That allows the turkey leg to break down and get all happy in the pot.
Wash the collard greens to remove any debris and such. Then remove the stems that run down the center by holding the leaf and then pull the stem out with your other hand. Stack about 6 -8 leaves one on top of the other, roll up, and rough chop all the leaves to about 1-2 inch strips. (An easier way is in my local supermarket you can get bagged washed and prepared collards. All the busy work is done for you and you can just dump them into the pot.) Place the greens into the pot and cook for about 45 minutes to an hour, stirring occasionally. When done, give them a taste and adjust your seasonings.
I like to serve these with hot vinegar sauce. You know the kind with the yellow peppers in the bottle. That takes the greens to the next level. Oh and don't waste the liquid in the pot. Make sure you have some in the bowl with your greens. It is called pot liquor and is healthy and flavorful. I drink it by the cup full.
Peace, love, and