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Bowl of Smoked Collard Greens

Smoked Turkey Collard Greens

Course Entree, Side Dish
Cuisine American, Soul Food, Southern
Keyword African American Recipe, Collard Greens, Soul Food
Servings 10

Ingredients

  • 3 Tbsp Salted Butter
  • 1 Cup Chopped White Onion
  • 1/2 Cup Chopped Green Onion
  • 4 Garlic Cloves (minced) I use a garlic press
  • 3 Cups Chicken Broth or Stock (low sodium)
  • 1 Smoked Turkey Leg *you can find this in your meat section*
  • 1-2 Tbsp Liquid Smoke *add more if you like the flavor*
  • 2-3 Dashes Louisiana Hot Sauce *add more if you like spicy greens*
  • 2 Tbsp Brown Sugar
  • 2 Pounds Collard Greens I used the bagged collard greens from HEB that are washed and cut
  • 3 Tsp Slap Ya Mam Seasoning
  • 3 Tsp Black Pepper

Instructions

  1. If you are using bagged collard greens (easiest route) remove them from the bag and place them in a bowl. Rinse if needed and remove some of the extra stems if you would like. If you are using fresh greens, be sure to clean and cut them before moving on to the next step.

  2. Next remove the turkey from the drum sticks and chop up into chunks. Set aside.

  3. On medium heat, add butter to a large pot and allow to melt covering the whole pan. Add in your garlic, white onion and green onion. Cook until veggies become soft and fragrant. Add in your chicken broth, brown sugar and then chopped turkey.  Allow them to cook on medium heat for about five minutes. 

    Collard Greens
  4. Next add in your greens. Cook the greens on medium heat for about 20-30 minutes until the greens have become soft and have a darker green color. While cooking, add in your pepper and slap ya mama seasoning. Be sure to taste to determine if you need to add more seasoning. If the "after taste" is basically water, you will want to add a little more liquid smoke. If the spice does not hit you on the first taste, you may want to add in more hot sauce. Add in more seasonings as needed.

    Keep on low heat until ready to serve and be sure to serve it with the juice! If you do it right, the "pot liquor" should have tons of flavor.