Being from the North, collard greens weren’t common for our meals back home. When I met my husband and moved South, it became apparent that I was going to have to learn how to make these. After perfecting this recipe, everyone always asks me to make them for Thanksgiving, Christmas, Easter, and whatever other family celebration we are having. It’s so easy, I’m happy to do it!
This is an awesome recipe even if you have never made collard greens before. You can rest assured you won’t mess them up as long as you follow the instructions.
1/4 cup olive oil
2 tablespoons minced garlic
5 cups Swanson chicken stock
1 smoked turkey drumstick
5 bunches collard greens – rinsed, trimmed and chopped
salt and black pepper to taste
1 tablespoon McCormick’s crushed red pepper flakes (optional)
Heat olive oil in a large pot over medium heat. Add garlic, and gently saute until light brown. Pour in the chicken stock, and add the turkey leg. Cover the pot, and simmer for 30 minutes.
Add the collard greens to the cooking pot, and turn the heat up to medium-high. Let the greens cook down for about 45 minutes, stirring occasionally.
Reduce heat to medium, and season with salt and pepper to taste. Continue to cook until the greens are tender and dark green, 45 to 60 minutes.
Drain greens, reserving liquid. Mix in red pepper flakes if desired. Use liquid to reheat leftovers.
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Quick Tip: Try adding bacon too for a richer flavor.
Thank you Southern Living for this great photo.