Collard greens are a classic Southern comfort-food that is great as a side dish or a main course.Collard greens are made by cooking fresh greens in a pot of meat and vegetables.You can serve this dish with hot sauce along with your other favorite comfort foods.
Step 1: The onions and garlic have been cut.
To dice the onion, use a large knife.Cut three cloves of garlic with a knife.The onion and garlic should be separated.
Step 2: Cook in a skillet
Turn the heat up to medium after placing a medium-sized pot on the stove.The cooking oil should be poured in the pot after it has heated up.To coat the pot, swirl the oil.
Step 3: There are onions and garlic in this picture.
Drop in the diced onion after the oil has been heated.When the onion is tender, use a large spoon to stir it around.Add the onion and garlic to the mix.When the garlic is fragrant, continue cooking.
Step 4: Add in the turkey leg.
When you cook the onion and garlic, pour in the chicken soup.Stir the mixture so that the onions and garlic are mixed in with the soup, then sprinkle with red pepper and place the turkey leg in it.If you want to use one leg for the dish, you can buy a pre- roasted turkey leg at a deli.
Step 5: Bring the water to a boil.
Bring the soup to a boil after you add the ingredients.Once boiling, reduce the heat to medium-low, cover the pot, and keep the soup at a light boil for 25 minutes.
Step 6: Remove the turkey leg from the soup.
The turkey leg should be taken out of the soup using tongs or a spoon after 25 minutes.The heat on the soup should be turned down to low.
Step 7: Take the turkey meat out of the bone.
Let the turkey leg sit until it's cool enough to handle.You can peel the meat from the bone with your fingers or a knife.
Step 8: Put the turkey meat in a container.
Use a large knife to chop the turkey meat into cubes.Put the turkey meat back in the pot.
Step 9: The soup should be boiled for ten minutes.
After you put the turkey chunks back into the soup, you should be able to get more flavor out of it.Put the skin from the turkey cubes into the pot if it came off while you were cutting them.
Step 10: Cut the greens.
You can begin to prepare the greens while the soup is simmering.Cut out the central stem from each green after washing them off.Use a large knife to cut the greens into strips that are about 2 12 by 1 inch.
Step 11: The greens should be put in the pot.
Drop the greens into the pot after you have prepared them.Use a spoon to push the greens so that they cook evenly.
Step 12: When the greens start to get wet, cover them.
Cook the greens.When they start to lose steam, cover the pot with a lid.
Step 13: Cook for up to an hour.
Continue to cook the greens, stirring them every ten minutes or so.After stirring, cover them once more.You should know that the greens shrink in size as they cook, and that they get darker and limper the longer you cook them.The greens will absorb the soup.
Step 14: The greens should be removed after an hour of cooking.
After 45 minutes to an hour of covering the greens, remove them and place them in a bowl or platter.Some people enjoy their greens more than others.When you are satisfied with the consistency and flavor of the greens, remove them from the pot.To make it taste better, sprinkle salt and pepper on it.
Step 15: Take a few drops of hot sauce.
Collard greens are usually served with a hot sauce.Put on a few drops of hot sauce if you want to add some pep to the greens.The hot sauce should be left as is so that certain bites of the dish will be more spicy than others.Don't add the hot sauce if you're already happy with the flavor of the greens.
Step 16: It's best to serve while hot.
The greens are meant to be eaten hot.Once you have tasted the greens, make any final adjustments, and serve them with any of your favorite Southern dishes.