Okay, the first step we’re going to do is wash our greens and when you’re choosing collard greens, choose big, beautiful, sexy leaves like this, no holes.

And to remove it you simply just take your fingers and just slide it up the stem like that, you see, simple. I have to one close that for you guys can see. You just take your hand, slide it up. You can see just slide it up like that and then there’s the leaf and you throw this part away, very simple. I’ll do two more here. I have a lot of greens, lovely. Okay, that’s it. We’re going to save this for layer.

And I have them right here in the colander. What I’m going to do is just rinse them all that you want to rinse these things a lot because collard greens are very greedy and dirty, so and you can wash it like right in your sink. I prefer to use this colander and I just want to wash them. In kind of trouble like this while you’re washing on and you want to wash these at least about three times just to make sure they are really clean.

And you want to wash them listen to the water runs clear. You don’t want any grip left on those things. I washed them for about three times. I washed them about three times and then just a little bit of salt to it. This will kind of help the grip if there’s any grip from here the salt will remove it.

I’m just going to put that salt in there and just kind of top it around with that green off. I only have much on these greens. Just rinse it really good, low water, try it pretty clear then I have the next batch over here. I’m drying them right now. I’ll put those in here and add a little bit of salt.

Okay, these are pretty much nice and washed. I’m pretty much ready to go. Okay, these are ready. These are nicely, nicely washed. I’m just going to lay them out and I’m going to let them dry now a little bit. I have to wash and I have dried these greens a little bit. Now, to cut on, some people like to just stick the greens up like this. My mini seven are thin and roll them up like that and then just cut it with a knife like that but I prefer to just tear it like this.

Alright, I’m going to add about a tablespoon of olive oil in a large pan and on this plate I’ve cut out about half of an onion and three garlic gloves. I’m just going to put this in this pot, and I’m going to sauté a little bit just so they begin to release natural oils.

Okay, the inions and garlic have been sautéed and they smell so good. This is going to add so much flavor to the greens and next I’m going to add about three cups of chicken broth, just pour them in here. And now we’re going to add in a big of fully cooked small good turkey leg.

Now you can use pork if that’s what you like but just make sure that it’s salted and smoked. This is fully cooked, salted and smoked I’m sorry it’s a turkey leg. So, just go ahead and put that in the pot. It’s kind of big, and we’re just going to cover up like this. Turn the heat to about medium. We’re going to bring it to a boil, and then we’re going to reduce the heat and simmer for about 30 minutes.

We want the smoked flavor from the turkey leg to get in that broth, and then we’re going to put the greens in there and it’s going to give the green the nice smoky flavor.

And also, I’m going to add about one teaspoon of red pepper flakes. My personal favorite and give a little sip. Alright, bring it to a boil, reduce the heat, simmer for about 30 minutes.

Okay, this has been simmering for about 20 minutes and as you can see I went ahead and just cut the turkey off the bone because that turkey leg was entirely too big for this pot, but if you have big a pot go ahead and leave the bone in there because it adds a lot of flavor.

So, now we’re going to add our collard greens and I see it’s cooked and wilt down. You have more room in your pot if you have a whole bunch. This should all fit in my pot and it goes great. So, I’m going to put this in here. We’re going to turn the heat to maybe like medium. You don’t want to boil these things, trust me. You want to kind to sting them so just put maybe like on we’re going to put them like a low medium. That’s your work and just cover it up, and you want to cook this for about 45 minutes to one hour.

Okay, the greens having cooking for about 30 minutes. They are nice and tender. They look delicious and they smell delicious too. I’m going to give them a nice stir so the ones on top will get some of that grilled juice. There’s plenty of broth in there and this broth taste so good you guys you’re going to want to drink it. I love it.

Cook them for about 30 more minutes you go and turn off the heat just a little bit. Alright, these greens are done. They are nice and tender, and now is the time to add the salt and the pepper the vinegar or more red pepper if you like, but I’ve already tasted these and these are perfect.

So, I’m only going to add maybe a few dashes of pepper but if you’re going to add the vinegar or more pepper flakes or whatever, make sure you add just a little bit at the time and taste it before you add more because it’s really easy to oversee in these greens but these are perfect. I think he likes it.