Description
Tender collard greens braised with a smoky turkey leg, onion, and simple seasonings. Make a big batch to enjoy now and tuck some into your freezer for later!
Ingredients
- 2–3 bundles fresh collard greens
- 8 cups water
- 1 meaty smoked turkey leg
- 1 medium onion, chopped, about 1 cup
- 1 tablespoon vegetable Better Than Bouillon
- 2 tablespoons House Seasoning (see notes)
- BBQ seasoning, to taste, optional
Instructions
- Prep the greens. Remove the thick stems from the collard leaves. Stack and roll the leaves, then slice lengthwise and crosswise into smaller pieces.
- Wash. Swish the chopped greens in a large clean bowl of cool water to loosen dirt. Lift them out, leaving any sediment behind, and rinse under cool running water. Repeat with fresh water as needed, then drain.
- Start the pot. Add the water and smoked turkey leg to the multicooker. Pile in as many greens as will fit below the maximum fill line.
- Braise and add remaining greens. Set the multicooker to Braise, level 2, for 3 hours. As the greens cook down, add any remaining greens.
- Add the onion. Once all the greens have been added, stir in the chopped onion. Braise for about 1½ hours.
- Season. Stir in the vegetable Better Than Bouillon and House Seasoning. Continue cooking for about 40 minutes, or until the greens are tender and the turkey meat falls off the bone. Add time if needed.
- Shred the turkey. Carefully remove the turkey leg and cool just enough to handle. Remove and discard the bones and tendons, then shred the meat and return it to the pot.
- Taste and serve. Taste and add BBQ seasoning if desired. Serve warm with some of the cooking liquid.
Notes
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Multicooker: This recipe was made in the Beautiful by Drew Barrymore Multicooker using the Braise setting on level 2. Cooking time can vary with another appliance.
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Adding the greens: They will cook down considerably. Keep adding them as space becomes available, staying below the appliance’s maximum fill line.
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Make ahead: Portion leftovers into small, shallow containers and refrigerate or freeze promptly, within two hours of cooking.
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Freezer tip: Pack the greens and shredded turkey with some cooking liquid. Label and date your containers.
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Optional flavor boost: Add your favorite BBQ seasoning after tasting. I love the seasoning from Carolina Brewery!
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- HOUSE SEASONING:Â
1/4 cup garlic powder
1/4 cup onion powder
1/4 cup kosher salt
1/8 cup black pepper
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Mix all of these ingredients together, store in a jar, and use often!
