No more oink oink for me! These collards cooked in smoked turkey legs broth are better than the pork version I use to make! Yeee hawwww! Good vittles, I tell ya! =D
Ingredients:
2-3 pounds of smoked meats; neck bones, turkey legs, riblets etc. ( I use 2 large smoked turkey legs)
I large stock pot
Water to cover turkey legs
8-12 bunches of collard greens or 4 lbs. chopped, cleaned and bagged from grocery store. ;)
garlic powder (about 1 Tablespoon)
1 1/2 cups white cooking wine
8 Texas Pete tabasco peppers without the juice.
Directions:
Fill to cover turkey legs in a large stock pot with cold water and add your smoked turkey legs or smoked meat. (You might have to add water from time to time if it drops below the legs.)
Cook over a medium flame for 4 hours or until meat is falling off the bone. Remove skin off the legs about midway into cooking them, with tongs and a small knife.
If you have freshly picked collards, while you are waiting for the meat to cook, pick through your greens by removing the stems and cutting the leaves to the size you like them. (I like to leave them big because greens do shrink up.) Rinse them well to remove any dirt or sand.
When meat is done, remove both turkey legs and strip all the meat and set aside. Discard all the bones.
Add the greens slowly to your turkey broth until all greens are in. They will be heaping up but keep cooking them and pressing them down with a wooden spoon. Once they are submerged into the broth, pour the cooking wine over them and add the turkey meat back in along with the garlic granules and Tabasco peppers. Carefully blend everything together and boil on a medium/low heat for another 1-2 hours.
Don't forget to make a cake of my Tweaked (to hell and back) Southern Cornbread to go along with those greens! =D
Mmmmm, mmmmmm good!!
Fill to cover turkey legs in a large stock pot with cold water and add your smoked turkey legs or smoked meat. (You might have to add water from time to time if it drops below the legs.)
Cook over a medium flame for 4 hours or until meat is falling off the bone. Remove skin off the legs about midway into cooking them, with tongs and a small knife.
If you have freshly picked collards, while you are waiting for the meat to cook, pick through your greens by removing the stems and cutting the leaves to the size you like them. (I like to leave them big because greens do shrink up.) Rinse them well to remove any dirt or sand.
When meat is done, remove both turkey legs and strip all the meat and set aside. Discard all the bones.
Add the greens slowly to your turkey broth until all greens are in. They will be heaping up but keep cooking them and pressing them down with a wooden spoon. Once they are submerged into the broth, pour the cooking wine over them and add the turkey meat back in along with the garlic granules and Tabasco peppers. Carefully blend everything together and boil on a medium/low heat for another 1-2 hours.
Don't forget to make a cake of my Tweaked (to hell and back) Southern Cornbread to go along with those greens! =D
Mmmmm, mmmmmm good!!
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