Author Notes
Collards are a very healthy green, a bit on the bitter side they are a great addition to fried chicken or any other protein for that matter. You can leave out the meat and make these vegan, but I would suggest you add a bit of liquid smoke and use a good quality veg stock. I am lucky enough to live within walking distance from Cason’s fine meats, rain or shine they are smoking all kinds of critters! Walking down Denver you can smell it in the air, and their smoked turkey products could rival some smoked pork products I have had. —Alexandra V. Jones
Ingredients
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2 bunches
collards, or mix with mustard or other hearty, healthy greens.
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1
smoked Turkey leg.
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2 teaspoons
red pepper flakes
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4 cups
chicken stock
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1 tablespoon
hot sauce, like Franks.
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1 tablespoon
apple cider vinegar
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salt and pepper to taste.
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2
cloves garlic, minced.
Directions
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In a large pot add turkey leg and stock, bring to boil, reduce to low and simmer 30 minutes.
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Add collards (if using fresh make sure and clean well, remove stems, and chop),garlic, and pepper flakes turn heat to medium and cook another 20 minutes.
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Remove turkey leg and shred meat, remove bones and skin, and add meat back to pot. Serve with a drizzle of vinegar, hot sauce, and a bit of s&p!
Hack blogger, Ogden UT, born cook who moved to Portland, OR in 2011. Has never met a Vietnamese noodle soup or spring roll she did not like.
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