Collard Greens With Smoked Turkey

1. 1

   Rinse turkey butts and boil for 2 hours in 2 quarts of water. Keep adding water as it boils off so that it is always 2 quarts.

2. 2

   Clean collard greens and remove the stems. Tear into small pieces. Put into seperate pot. It may look like a lot of greens, but they shrink when cooked.

3. 3

   Remove turkey butts and set aside to cool.

4. 4

   Pour the hot turkey broth over the greens.(don't burn yourself!).

5. 5

   Pick the meat off of the butts and discard fat and skin.

6. 6

   Add turkey meat to the simmering collards.

7. 7

   Bring to boil and simmer for 1 hour, or until greens are tender.

8. 8

   When serving, use a large spoon with holes. When you're finished with the greens the remaining broth makes a great base for soup (pot licker soup). Just add egg noodles and enjoy the flavor and the vitamins.

* Per serving · 4 servings · Values may vary.

No additional tips available.