Collard Greens with Smoked Turkey Legs (Eveyeatz Style)
Collard Greens with Smoked Turkey Legs (Eveyeatz Style)
Ingredients
- 2 smoked turkey legs, or wings
- 2 pounds collard greens, cleaned and chopped
- 1 large onion, diced
- 4 garlic cloves, minced
- 6 cups chicken broth, or water + 2 chicken bouillon cubes
- 1 tablespoon apple cider vinegar
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 teaspoon black pepper
- 1/2 teaspoon crushed red pepper flakes, optional
- as needed salt, to taste
- 1 tablespoon oil, or butter
Instructions
- 1
Begin by taking large collard green leaves. On a cutting board, remove the tough center rib from each leaf by slicing along both sides of it. Stack the destemmed collard green leaf halves, roll them tightly, and then slice them crosswise into thin strips. Place the chopped greens into a large bowl. Add water to the bowl and thoroughly wash the greens by hand, swirling them in the water to remove any dirt or grit.
⏱️ 15 min
- 2
In a large pot, add 1 tablespoon of oil (or butter). Add the 1 large diced onion and 4-5 minced garlic cloves to the pot. Sauté for a minute until fragrant, stirring with a wooden spoon.
⏱️ 5 min
- 3
Place the 2 smoked turkey legs (or wings) into the pot with the sautéed onions and garlic. Pour in the 6 cups of chicken broth (or water + 2 chicken bouillon cubes). Cover the pot and cook for 45 minutes or until the turkey is tender.
⏱️ 45 min
- 4
Carefully remove the cooked turkey legs from the pot and set them aside. Add the 2 pounds of washed and chopped collard greens to the pot, submerging them in the seasoned broth. Return the turkey legs to the pot, placing them on top of the greens.
⏱️ 5 min
- 5
Add the 1 tablespoon of apple cider vinegar, 1 teaspoon of onion powder, 1 teaspoon of garlic powder, 1 teaspoon of paprika, 1 teaspoon of black pepper, and 1/2 teaspoon of crushed red pepper flakes (if using) to the pot. Stir everything together with a wooden spoon to combine the seasonings with the greens and turkey. Cover the pot and cook until the liquid is almost completely reduced and the greens are fully tender (about 45 minutes to 1 hour).
⏱️ 60 min
- 6
Once the greens are tender, remove the turkey bones from the pot. Shred the meat from the turkey legs (it should easily fall off the bone) and mix the shredded meat back into the collard greens. Taste and adjust seasoning with salt to taste before serving.
⏱️ 10 min
Kitchen Tools
Nutrition Facts (per serving)
Collard Greens with Smoked Turkey Legs (Eveyeatz Style)
- 2 smoked turkey legs, or wings
- 2 pounds collard greens, cleaned and chopped
- 1 large onion, diced
- 4 garlic cloves, minced
- 6 cups chicken broth, or water + 2 chicken bouillon cubes
- 1 tablespoon apple cider vinegar
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 teaspoon black pepper
- 1/2 teaspoon crushed red pepper flakes, optional
- as needed salt, to taste
- 1 tablespoon oil, or butter
Instructions
- 1
Begin by taking large collard green leaves. On a cutting board, remove the tough center rib from each leaf by slicing along both sides of it. Stack the destemmed collard green leaf halves, roll them tightly, and then slice them crosswise into thin strips. Place the chopped greens into a large bowl. Add water to the bowl and thoroughly wash the greens by hand, swirling them in the water to remove any dirt or grit.
⏱️ 15 min - 2
In a large pot, add 1 tablespoon of oil (or butter). Add the 1 large diced onion and 4-5 minced garlic cloves to the pot. Sauté for a minute until fragrant, stirring with a wooden spoon.
⏱️ 5 min - 3
Place the 2 smoked turkey legs (or wings) into the pot with the sautéed onions and garlic. Pour in the 6 cups of chicken broth (or water + 2 chicken bouillon cubes). Cover the pot and cook for 45 minutes or until the turkey is tender.
⏱️ 45 min - 4
Carefully remove the cooked turkey legs from the pot and set them aside. Add the 2 pounds of washed and chopped collard greens to the pot, submerging them in the seasoned broth. Return the turkey legs to the pot, placing them on top of the greens.
⏱️ 5 min - 5
Add the 1 tablespoon of apple cider vinegar, 1 teaspoon of onion powder, 1 teaspoon of garlic powder, 1 teaspoon of paprika, 1 teaspoon of black pepper, and 1/2 teaspoon of crushed red pepper flakes (if using) to the pot. Stir everything together with a wooden spoon to combine the seasonings with the greens and turkey. Cover the pot and cook until the liquid is almost completely reduced and the greens are fully tender (about 45 minutes to 1 hour).
⏱️ 60 min - 6
Once the greens are tender, remove the turkey bones from the pot. Shred the meat from the turkey legs (it should easily fall off the bone) and mix the shredded meat back into the collard greens. Taste and adjust seasoning with salt to taste before serving.
⏱️ 10 min