2 pounds fresh collard greens
2 cups water
1/2 cup chopped onion
1/2 cup chopped green sweet pepper
1/2 teaspoon seasoned salt
1/2 teaspoon pepper
1 smoked turkey leg (about 1 pound) or 1 meaty smoked pork hock (about 1 pound)

1. Remove stems from greens. Wash leaves; pat dry. Coarsely chop leaves to measure 8 cups; set aside.

2. In a Dutch oven or stockpot combine water, onion, sweet pepper, salt, pepper, and turkey leg or pork hock. Bring to boiling. Add greens; cover and reduce heat. Simmer about 1-1/4 hours or until greens are tender. Remove from heat; set aside and keep warm.

3. Remove turkey or pork from bone. Shred meat with two forks and return to greens. Discard bone. With a slotted spoon, transfer to a serving bowl. Makes 6 to 8 servings.

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