Collard Greens with Smoked Turkey

Collard Greens with Smoked Turkey Recipe

1- smoked turkey drumstick or 3 to 4 ounces smoked meat   - warning salt level in smoked turkey.
Boil first until tender then drain off water before adding to your vegetables.

1 quarts water 1 quarts Broth

1 to 2 hot peppers or 1 teaspoon crushed red pepper
2 pounds of fresh collard greens
1 tablespoon olive oil
2 tablespoons vinegar
1 medium onion, chopped
2 oz King Louie Collard Green Seasoning
1 oz Believe it or Not Butter.

Place turkey drumstick or smoked meat in large pot with water and pepper.
Cover. Bring to a boil; reduce heat and simmer until tender.
Remove from heat, but do not drain.
Break stems off of greens. Wash leaves thoroughly.
Slice leaves into bite-size pieces by rolling several leaves together and slicing in quarter inch strips.
Next, add your collard greens to the pot.
Add Collards until the pot is full. Cover Pot. Allow them to wilt down as they cook.
Repeat adding more collards and covering until they are all in the pot.
Cover and cook for 30 minutes on medium heat, stirring once in a while.
Taste to confirm they are the tenderness to your preference.
Now is the time to shake on King Louie Collard Green seasoning.

If you used frozen collards, simply pour them - frozen - right from the package to the pot. Canned greens are not suggested, but if you must, rinse them in cold water several times. This is the real test of King Louie Collard Green Seasoning! Shake it on. Add some Believe It Not and heat.