Photo: Pot O'Greens Recipe
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.
Review This Recipe
You must be logged in to review this recipe.
or Sign Up to Review
Newest Ratings and Reviews
Read all 28 reviews
By andrewtoth4
Imperial Beach, CA
on June 16, 2013
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
We give this an AB5 rating.
Simply Said, Alton is the BEST! He teaches all the rest. "AB" has become a recipe rating for our family - Always Best.
P.S. ...Science Sweetens all his recipes
By warren_d_12774794
on March 03, 2012
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
This is soooo easy. I add a tablespoon of crushed red chili flakes, and have used the same exact method with adjusted times for mustard greens as well as kale-people who don't know I am a Boston native, think I must be from the south when I make these. They are a great way to get your greens in.
You can also substitute smoked turkey wings, or even ham hocks too. Just be cautious with the salt, and make sure you have some cornbread to sop up that likka....
By lauralou_7757631
High Springs, FL
on November 23, 2011
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
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.
Read all 28 reviews