Slow Cooked Collard Greens

This recipe a family favorite and about as traditional as it gets. Whether you use it as a meal or a side, I can guarantee that your guests will be satisfied!

Ingredients

• 3-4lbs of Collard Greens, sliced into strips
• 1lb Smoked Turkey Parts (Wing, Drumstick,etc)
• 4 Garlic Cloves
• 1 Bell Pepper
• 1 Onion, cut in half 
• 2 Celery Stalks
• 1tsp Smoked Paprika
• 1/2tsp Ground Mustard
• 1tbsp Salt & Pepper
• 1/8tsp red pepper flakes
• 1tbsp worcestershire sauce
• 6 cups water
• 1 bay leaf
• 4tbsp butter, separated
• * Or you can substitute the herbs and spices for 2tbsp of Beans and Greens Seasoning.

Directions:

1. After you have thoroughly cleaned your greens set them aside while you make the stock for the greens.
2. Take the 6 cups of water, smoked turkey parts, garlic cloves, bay leaf, bell pepper, half of the onion, 2 celery stalks and to a large pot and bring to a boil. 
3. Cover the pot and boil for about 1 hour or until the meat starts to fall away from the bones. 
4. Remove the bay leaf, bell pepper, celery, onion, and bones from the smoked turkey parts, reserve the stock and separate the meat from it. You will need these for later.
5. In a separate dutch oven melt 2tbsp of butter and saute the other half of the onion that you have sliced in strips.
6. Add your spices and worcestershire sauce and cook the onions down until they are translucent, about 5 minutes.
7. Add 2-3 cups of the smoked turkey stock and mix well. Taste and adjust to your liking.
8. Add in the collard greens a little at a time allowing them to wilt to make room for the rest.
9. These should cook for about 1.5-2hrs or until tender. Add more stock as needed but you don’t want too much.
10. Smoked meat usually has a lot of salt but once the greens are tender you can taste them and adjust the seasoning as needed. 
11. Add the turkey meat back into the pot and mix well. 
12. Serve hot with hot sauce and cornbread. 

Tips:

• You want to make sure that your greens are cleaned well. Start by rinsing your leaves then cutting out the stems and washing again. Once you have cleaned them a second time then roll the leaves in groups like you would a cigar and slice the collards into strips. Then allow the strips to soak one last time with a little baking soda and vinegar to ensure they are triple clean. 
• The turkey parts that you buy will depend on how much meat you have in your greens. Smoked turkey necks and tails will have the least amount of meat while drumsticks and legs will have the most. If you like a meatier dish then make sure you get the latter. 
• Start with half the amount of salt just because smoked meat is salted differently depending upon manufacturers. You can always add more salt but you can’t take it out.