Soul Food Collard Greens

Ahhhhh southern style collard greens!!!  Such a true tribute to my childhood! My grandmother made collard greens just about every Sunday! I’d walk through the house while pinching my nose saying “ewww collard greens again!!!” lol I actually did like collard greens as a kid but my oh my how I LOVE them now! Block the primary education, I'll be perfectly laughing with a bowlful of tenderised, flavorous psyche food kale vegetable any day!! Duck them bad boys with whatever hot sauce or vinegar and lawd hammercy!!

These gray kail immature are the bees knees I enjoin ya!!!! I've featured this recipe before on my blog and you guys object it! It was waaaay instant I remade the recording and refreshed the aggregation. If you're superficial  for a really south and trusty borecole green recipe that uses smoked land instead of ham hocks THIS.IS.IT! These impudent cole veggie are simmered departed in a flush cowardly broth infused with flavors from invigorated onions, garlic, red flavorer flakes, and that smokey, salty country leg. It's these obtuse, non-fancy ingredients that produces some of the human kail vegetable I've ever had! I can philanderer low various bowls!

INGREDIENTS:

• 1 tablespoon olive oil
• 1 small white onion, finely diced
• 3 cloves garlic, minced
• 3 cups chicken broth
• 1 teaspoon red pepper flakes
• 1 large smoked turkey leg (fully cooked)
• 32 oz. collard greens, thoroughly washed and cut into strips.
• salt & pepper
• hot sauce

INSTRUCTIONS:

• In a large deep skillet or pot, heat olive oil on medium heat.
• Add in onions and cook until tender.
• Stir in garlic and cook until fragrant.
• Add chicken broth, red pepper flakes and smoked turkey.
• Bring to a boil and reduce heat.
• Cover and boil lightly for about 20-30 minutes.
• Remove turkey leg and let cool.
• Remove meat from bone and cut into bite-size pieces.
• Return meat and skin back to the pot.
• Simmer for 10 minutes.
• Add collard greens to pot, pushing them down if needed.
• When greens begin to wilt down, cover and simmer for up to 60 minutes or until your desired texture is reached, stirring occasionally.
• Add salt and pepper if desired.
• Plate the greens and pour on a few drops of hot sauce.
• Serve hot.

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