Ingredients
- 1 quart water
- 1 1/2 pounds smoked turkey legs
- 2 pounds stemmed collard or turnip greens
- 1 teaspoon salt, plus extra if desired
- 1 teaspoon sugar
Directions
Place the water and turkey legs in an 8-quart pot over medium-high heat. Cover, bring to a boil, and allow to simmer for 10 minutes.
In the meantime, remove any large stems from the greens and wash them thoroughly; do so in a sink with at least 5 inches of water. Moving the leaves around in the water and allowing them to sit for a few minutes to allow the sand or dirt to fall to the bottom of the sink. Once clean, chop pieces in half. You should have 2 pounds of greens once they are stemmed. (Weigh the greens after stemming, but before washing.)
Once the turkey legs have simmered for 10 minutes, add the greens, salt and sugar, reduce the heat to low, cover, and allow to simmer gently for 45 minutes or until the greens are tender. Move the greens around every 10 to 15 minutes. Taste and season with additional salt, if desired. Serve immediately.
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By lauralou_7757631
High Springs, FL
on November 23, 2011
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Great recipe! It is a family favorite and it has even converted my collard-hating Aunt to eating seconds. I've got it on the menu for Thanksgiving and can't wait to introduce the rest of my northern family to a great southern dish.
By Jillana
Marshall, TX
on May 15, 2011
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I was born and raised in the South and greens are a staple food if you ask me. I made collards for a family celebration and my mom had made the statement I had forgotten how to make greens I had been gone from the South so long. Well, suffice it to say, there wasn't one mouth that didn't appreciate and absolutely love my greens. Thanks for having such a great recipe that makes me the talk of the family!
By calowell_10807134
Hooksett, NH
on January 31, 2010
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Living in NH, collard greens are not a super common dish. I purchased 1/2 a pig from a local organic CSA farmer and had two smoked hocks to contend with and of course turned to AB.
I tried this recipe and when it finished cooking, I added it (likker and all to some lima beans cooked with a sweated mire poix and made a fabulous soup out of it. The collards were amazing and different from anything I could have expected. I'd do this again in a heartbeat!!! Thanks, Alton.
Read all 26 reviews