Looking for a great side dish to dress up your holiday table? Choose collard greens for a delicious Southern touch. Collard greens are part of the cabbage family and are a staple in Southern and Creole cooking. They're traditionally slow cooked with a ham hock for flavor, but this recipe uses smoked turkey leg, which is easier to find in grocery stores.
What You Do:
- Heat the olive oil in a large pot over medium heat.
- Saute the onion and garlic until the onion becomes translucent, being careful not to brown the garlic. Add the chicken broth to the pot and bring to a boil.
- Add the smoked turkey leg or bacon.
- Add the collard greens, jalapeno pepper, apple cider vinegar, salt and pepper.
- Cover, reduce the heat and simmer for 45 minutes to an hour or until the collard greens are tender.
- Shred the turkey leg meat and stir before serving.
Note: If jalapeno is too hot for younger palates in your family, omit the jalapenos from the dish and serve sliced jalapeno, red chili flakes, or hot sauce on the side for those who like the heat.