Southern Style Collard Greens with Smoked Turkey Legs
Spending a fair amount of my childhood in the south collard greens with smoked turkey legs were a very popular side dish both at home and local meat and three restaurant's.
Wash your collard greens under cold water then remove the leaves from the stem.stack the leaves up in a pile then roll them up and slice into 1 ich thick ribbons then set aside. You can discard stems or save for stock.
Saute white onions in a large pot over medium heat with butter until tender then add in the smoked turkey legs along with chicken stock and carolina vinegar sauce
Reduce heat to a simmer and cook for about 90 minutes until the turkey leg is tender and the meat is falling off the bone. remove the turkey legs from the pot then add in your chopped greens as well as the bbq dry rub tabasco sauce and chili flakes.
Once the turkey legs are cool enough to handle remove all of the meat and shred into bite size pieces. Make sure that all the little pin bones are dicarded.
Simmer the collard greens for another 60-90 minutes until greens are tender. Drain off about 1 quart of the liquid (pot liquor) to make the gravy. Top the greens with the shredded turkey leg meat and stir in just before serving.