Who said Collards are only for Thanksgiving and Christmas? This recipe is for that quick fix 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!!!
Margarine or Butter
Garlic Cloves (3 cloves max)
Smoked Turkey Leg – (Walmart and Kroger has them)
Chicken Broth or Small Bouillon Cube (optional)
Salt and Pepper to taste
hot sauce (its a southern thing… lol)
Saute the greens in batches. Add just enough margarine 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 margarine for about a minute, then add 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 margarine.Wash your greens thoroughly and cut out thick stems. Cut into small pieces.
Season very lightly with salt and black pepper. Cook for 20 minutes, then 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 you’re happy with the texture of your greens.
See illustrations below for a step by step demonstration!