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This dish takes me back to my childhood and wonderful memories cooking these collard greens with my grandmother. Since then, life hasn’t always been easy, but thanks to Homeward Bound and the Fresh Starts Culinary Academy, I’ve learned how to cook in a commercial setting so that – along with lots of hard work – I have been able to move forward, out of homelessness and into home ownership… and I’m so proud! I know that granny would approve. Granny is smiling…

Collard Greens with Smoked Turkey Legs

Denna Thomas

Denna Thomas Community Kitchen Partner

Category

Serves

4

Collard greens need plenty of washing so make sure that you change the water often to remove any sand and grit and cook them long and slow.

Ingredients

  • 2 tablespoons olive oil
  • 8 cloves garlic, chopped
  • 2 large onions, finely chopped
  • 2 small or 1 large smoked turkey legs
  • 15 to 20 whole collard green leaves
  • Salt
  • Freshly ground black pepper
  • Paprika
  • Cornbread, for serving

Method

  1. Heat the olive oil in a large Dutch oven or deep saucepan over medium heat. Add the garlic and cook until fragrant, about 2 minutes. Add the onion and cook, stirring, until translucent, about 3 minutes. Add the turkey legs and enough cold water to cover them. Bring to a simmer. Lower the heat to low, cover and simmer very gently for about 2 hours.
  2. To prepare the collard greens, tear the leaves from the stalks and then tear the leaves into large pieces.
  3. Add the greens to the pot and continue to simmer for another hour. (If the heat is very low and you have time, let them cook for 2 hours). When the greens are tender, remove the turkey legs from the pot to a bowl to cool. Once they are cool enough to handle, pick the meat from the bones, making sure that you remove all the tendons and gristle. Shred the meat into pieces and return it to the greens. Taste and season with salt, pepper and paprika.
  4. To serve, divide the greens and turkey between 4 warm, shallow bowls and spoon over the greens juices or gravy– it’s the best part! Serve with plenty of cornbread on the side.

In the Know

Support Our Work

Artist quality poster prints of Jacques Pépin’s art are available for a donation on the JPF website. 100% of the net profit will be directed towards our grants program in support of community-based culinary training nationwide. This selection of museum-quality posters are made on thick and durable matte paper and there is a variety of art poster prints to choose from.

Click here to purchase