Collard Greens

I remember watching my mom make Collard Greens every single year for Thanksgiving and Christmas, and it was always my favorite side dish.


INGREDIENTS
• 4 cups water
• 1 smoked turkey leg
• 3 bunches collard greens
• 2 tsp Better Than Bouillon Reduced Sodium Roasted Chicken Base
• 1/2 tsp seasoning salt
• 1/2 tsp pepper
• 1 tsp smoked paprika
• 1 tsp sugar
• 1/2 tsp red pepper flakes
• 2 tsp apple cider vinegar

INSTRUCTIONS
1. In a large pot add in the smoked turkey leg & water. Bring to a boil, reduce to a simmer, cover & cook for an hour.

2. Rinse and scrub the collard greens under running water until they’re clean and free of any grit. Break each leaf into bite sized pieces.

3. Uncover the pot with the turkey leg and add in the Better Than Bouillon Reduced Sodium Roasted Chicken Base, seasoning salt, pepper, smoked paprika, red pepper flakes, apple cider vinegar, and sugar. Bring to a boil, reduce heat to low & cover. Let cook for another hour.

4. Uncover, (you will notice that the amount of greens has reduced dramatically), & remove the turkey drumstick. Shred it (removing the meat from the bone), and add the meat back into the pot of greens. Serve.

Product Links:
Baking Sheet Pans: https://amzn.to/3j1tbC2

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