Not Easy Being Green

Almost every Saturday we go and pick up fruits and vegetables from the back of a truck. You never know what you are going to get but that is half the fun. Last week we got collard greens, I don't cook collards much so I didn't use them. This week I got collards too I guess I need to cook collards...

Smoke Turkey Collards

1 quart water

1 1/2 pounds smoked turkey legs

2 pounds collard greens

1 teaspoon salt, plus extra if desired

2 tablespoons cider vinegar

 

Place the water and turkey legs in an 8-quart pot over medium-high heat. Cover, bring to a boil, and allow to simmer for 10 minutes.

   In the meantime, remove any large stems from the greens and wash them thoroughly; do so in a sink with at least 5 inches of water. Moving the leaves around in the water and allowing them to sit for a few minutes to allow the sand or dirt to fall to the bottom of the sink. Once clean, chop pieces in half.
   Once the turkey legs have simmered for 10 minutes, add the greens, salt and vinegar, reduce the heat to low, cover, and allow to simmer gently for 45 minutes or until the greens are tender. Move the greens around every 10 to 15 minutes. Taste and season with additional salt, if desired.

It may have just been the mead I got into but I thought the stock at the botton of the pot was the best part.