“Southern, soul food collard greens with smoked turkey legs. Simmered with onions, garlic, red pepper flakes and smoked turkey for a robust, flavor!”
Ahhhhh southern style collard greens!!! Such a true tribute to my childhood! My grandmother made collard greens just about every Sunday! I’d walk through the house while pinching my nose saying “ewww collard greens again!!!” lol I actually did like collard greens as a kid but my oh my how I LOVE them now!!!
Forget the main course, I’ll be perfectly happy with a bowl of tender, flavorful soul food collard greens any day!! Douse them bad boys with some hot sauce or vinegar and lawd hammercy!!
These southern collard green are the bees knees I tell ya!!!! I’ve featured this recipe before on my blog and you guys love it! It was waaaay time I remade the video and refreshed the post.
If you’re looking for a truly southern and authentic collard greens recipe that uses smoked turkey instead of ham hocks….THIS.IS.IT!!
These fresh collard greens are simmered away in a rich chicken broth infused with flavors from fresh onions, garlic, red pepper flakes, and that smokey, salty turkey leg.
It’s these simple, non-fancy ingredients that produces some of the best collard greens I’ve ever had! I can wolf down several bowls!
Watch me make these soul food collard greens from start to finish!
- 1 tablespoon olive oil
- 1 small white onion, finely diced
- 3 cloves garlic, minced
- 3 cups chicken broth
- 1 teaspoon red pepper flakes
- 1 large smoked turkey leg (fully cooked)
- 32 oz. collard greens, thoroughly washed and cut into strips.
- salt & pepper
- hot sauce
- In a large deep skillet or pot, heat olive oil on medium heat.
- Add in onions and cook until tender.
- Stir in garlic and cook until fragrant.
- Add chicken broth, red pepper flakes and smoked turkey.
- Bring to a boil and reduce heat.
- Cover and boil lightly for about 20-30 minutes.
- Remove turkey leg and let cool.
- Remove meat from bone and cut into bite-size pieces.
- Return meat and skin back to the pot.
- Simmer for 10 minutes.
- Add collard greens to pot, pushing them down if needed.
- When greens begin to wilt down, cover and simmer for up to 60 minutes or until your desired texture is reached, stirring occasionally.
- Add salt and pepper if desired.
- Plate the greens and pour on a few drops of hot sauce.
- Serve hot.
Is there a substitute for the turkey leg I can use? Unless I smoke my own, I can’t find that here, and I’m not likely to smoke a turkey.
If you eat pork, that can be used.
Let’s face a fact – You DIVAS know how to cook. I’m sure you got a lot of your recipes from your SOUTHERN Mother, as they knew the Time Honored techniques that were passed along from Mother to Daughter. Having been raised by a Mother from Alabama, we never sat down to a flawed meal. Where did my Mother get her experience you ask? Not from Book Recipes, but from 3X5 Cards passed down to her by my Grandmother. Unfortunately, I married a Gal from Wisconsin, where every meal seems to be *Thrown Together”. But after 47 years of Marriage, I’ve learned to Tolerate her meals. Then again, my Sons and I have never missed a meal. Way To Go Divas, YOU ROCK !
Hello,
Do you have a recipe on how to bake a ham? Everything I have tried so far from divas can cook have tasted great.