Who said Collards are only for Thanksgiving and Christmas? This recipe is for that quick fix side for an upcoming BBQ, for Easter or any other Sunday, Monday, and any other Collard-Day for the craving! Drive over to the Dekalb Farmers Market and grab a bundle for less than $2!!!
- Bundle of Greens
- Margarine or Butter
- Garlic Cloves (3 cloves)
- Smoked Turkey Leg
- 1 Cup of Chicken Broth or a Small Bouillon Cube
- Salt and Pepper to taste
- Hot sauce (its a southern thing… lol)
- Wash your greens thoroughly and cut out thick stems. Cut into small pieces.
- Add just enough butter to coat the bottom of a large fry pan. The heat should be on medium-high.
- Saute a minced clove of garlic in the melted butter for about a minute, then add just enough greens to fill the pan and then add another handful or two and cook for 4 or 5 minutes. They will wilt just enough to fit comfortably in the pan and will turn dark green. Be sure to turn the greens often so they get coated with the butter.
- You want to saute the greens in batches. After a batch has wilted, I move them into another reserve bowl, and saute another batch. Repeat until you’ve used all of your greens.
- Take the ALL sauteed greens from the saute pan, and your reserved bowl, and place in a large pot.
- Add 2 cups of hot water , and a cup of reduced fat chicken broth and the turkey leg (cut into parts) into the pot and bring to a boil. Add more water to top the greens.
- Season very lightly with salt and black pepper. Cook for 20 minutes to an hour (or the softness of the greens you desire).
- Add a few dashes of hot sauce, stir, then taste the broth. Add salt and pepper to taste, and cook for another 10-15 minutes or until (again) you’re happy with the texture of your greens.
- See illustrations below for a step by step demonstration!