COLLARD GREENS WITH BRAISED TURKEY LEGS

COLLARD GREENS WITH BRAISED TURKEY LEGS

Ingredients:
3 quarts Chicken Stock, plus more as needed
3 smoked turkey legs (thawed, if frozen)
4 bunches fresh collard greens, washed thoroughly
2 large yellow onions, chopped
3 tablespoons seasoned salt
1 tablespoon freshly ground black pepper
2 tablespoons garlic powder
¼ cup hot sauce
3 tablespoons sugar

Directions:
1. In a 10-quart stockpot, bring the chicken stock to a boil. Add the smoked turkey legs
and cook on medium while you prepare the greens.
2. Remove the stems from the collard greens. Stack the leaves, roll them up, and cut
them in half.
3. Add the collard greens and the chopped onion to the stockpot. Reduce the heat to a
simmer. Sprinkle the greens with the seasoned salt, pepper, garlic powder, hot sauce,
and sugar. Cover the stockpot and simmer for about 1 hour, or until the collard greens
are tender. If the liquid starts to evaporate, add more chicken stock.
“
Wow! When I was growing up, my aunt had a pot of greens on the
stove every Sunday. All my friends and family would come over just to
get a plate. When my aunt met Chef Max, he made some greens; and
when she tasted them, she laughed and said to him, ‘Now I see why
Amar’e needs you!’”
PIGEON PEAS AND RICE
This traditional Bahamian dish, somewhat similar to Jamaican rice and peas, can be
served with just about any meat, but it is especially good with chicken and ribs.
SERVES 6 | LEVEL: JUMP SHOT