Who doesn’t like Southern style collard greens? There are so many ways to make them and most are unhealthy. Here’s my recipe for fantastic collard greens that are pretty healthy for you.
Collard Greens- (1 to 2 bags or 3 to 4 uncut bunches)
1 large smoked turkey leg
Bragg’s Apple cider vinegar (1 to 2 tablespoons)
Raw cane sugar (1 tablespoon)
Vegetable or chicken broth (4 to 5 cups)
Edward & Sons veggie cubes (1 cube)
Fresh ground pepper
Celtic sea salt to add minerals to the greens
Garlic (3 to 4 cloves)
Onion (1 small )
Red bell pepper (half )
Mrs. Dash salt-free seasoning
Maine Coast sea kelp granules with iodine (salt-alternative)
Red chili pepper flakes (to taste)
Butter (2 pats, optional)
Olive oil in place of butter
Cut cherry tomatoes
Heat olive oil or butter in a pan and add one veggie cube. These cubes are loaded with good stuff like onion, carrots, parsley and turmeric. They give a healthy boost to your dishes.
Once the butter or oil and cube have been blended together, add onion, red bell pepper, and garlic to the mixture and allow the vegetables to soften.
Add the chicken or vegetable broth and the smoked turkey leg to the pot. Let the turkey leg cook on medium heat for about an hour. The meat will be rubbery at first, but it will eventually fall off the bone.
I bought a bag of Glory collard greens. These say that they’re washed and ready to go. Don’t trust it. Go through the bag and get rid of the big hard stems.
Put the greens in a large bowl and add distilled vinegar with salt. Wash, wash, wash and then rinse. Repeat the process. Then repeat again. Let the third bowl of vinegar, salt and greens sit for ten minutes so that all the silt falls to the bottom of the bowl. Trust me. You don’t want mud and silt in your greens. Wash them those collards good or you will have gritty greens. Yuck.
Once the collard greens are clean and the smoked turkey leg has been cooking for an hour, add the greens to the pot. Season with apple cider vinegar, sea kelp, sugar, pepper and red chili flakes. Let the greens cook for an hour on low. Do not boil. Do a taste test and see if you need to add Celtic salt or any other seasonings.
After another hour, the collard greens will be done and you can pull the smoked turkey right off the bone. Delicious. Hope you enjoy.