2 lbs (roughly 2 bunches) collard greens, cleaned and cut
1 smoked turkey leg
4 cups chicken broth
2 tbsp cooking oil of choice
1/2 medium onion, diced
4 garlic cloves, minced
2 tsp all-purpose seasoning
2 tsp paprika
2 bay leaves
1 packet of sazón (without annatto)
1 tbsp Worcestershire sauce (OR hot sauce if you prefer a little heat) for flavor
1 tbsp apple cider vinegar – optional
1 tbsp brown sugar – optional
1) Heat 2 tbsp of cooking oil in a large pot on medium heat. Sauté the diced onion in the oil for 2 minutes, then add the minced garlic along with the all-purpose seasoning, and sauté for 1 more minute.
2) Add the smoked turkey leg to the pot along with 4 cups of chicken broth. Bring to a boil.
3) Season the pot with the paprika and two bay leaves. Reduce the heat to medium low and cover. Simmer for 1.5 hours or until the turkey meat easily shreds away from the bone.
4) While the pot is simmering, rinse, cut, then thoroughly clean the collard greens.
5) Once the turkey meat is tender, remove it from the pot to shred the meat, then add it back.
6) Add the collard greens to the pot and season the pot further with the sazón, Worcestershire or hot sauce, apple cider vinegar (optional), and brown sugar (optional).
7) Cover the pot and allow to simmer for another 1 to 1.5 hours or until the greens are tender and flavorful.
Serve with a traditional Southern U.S. meal or on its own with cornbread. Enjoy!