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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 2 |
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Another good one! Ingredients:
5 pounds collard greens |
2 medium onions, chopped |
1/4 cup vegetable oil |
2 jalapenos, seeded and minced, optional |
1 smoked turkey leg, about 1 1/2 pounds |
seasoned salt and ground black pepper |
Directions:
1. Tear the greens into large pieces. Wash the greens well in a sink full of cold water. Lift the greens out of the sink and transfer to a large bowl, leaving the grit to fall to the bottom the sink. Be sure get all the grit out of the greens. If necessary, wash again. Do not use a colander to drain greens as this will only allow the grit to settle back on the greens. use a deep sink full of cold water and after stirring and soaking for a few minutes, lift the raw greens from the cold water, drain the sink and repeat. Greens like to hang onto the garden dirt. So plan on this plunge washing technique at least 3 times. In a large pot, combine the onions, 2 cups water, oil and jalapenos, if using. Bring to a boil over high heat. Gradually stir in the greens, allowing each batch to wilt before adding more greens. Bury the turkey wing in the simmering greens. Season with salt and pepper to taste. Cover and reduce the heat to medium low. Cook, stirring occasionally, just until the greens are tender, about 30 minutes. Do not over cook the greens or they will lose their color and fresh flavor. Remove the turkey wing. Discard the skin and bones, chop the meat and return to the pot. Using a slotted spoon, transfer the greens to a serving dish, Serve hot with corn bread on the side.
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