Southern Collard Greens

(Serves 8-10)

Ingredients:

• 3 lbs- collard greens (washed, trimmed, and cut into strips)
• 8 oz of bacon, cut into 1 inch pieces
• 2 smoked turkey legs
• 1 small yellow onion, small diced
• 1 tbsp garlic, minced
• 3 cups chicken stock
• 2 cups water
• 2 tbsp extra virgin olive oil
• 2 tbsp apple cider vinegar
• 1 tbsp sugar substitute
• ½-1 tsp crushed red pepper flakes
• ½ tsp garlic powder
• 1 tbsp hot sauce
• 1 tbsp chicken bouillon
• Salt and black ground pepper, to taste

Instructions:

1. Trim and cut the collard greens into strips. The thinner the strips, the faster they will cook. The stems can be removed or left on depending on your preference. I prefer mine without stems. 
2. Wash the greens thoroughly under cold water several times until the water is clear.
3. Cook bacon until crispy and brown. Remove to a paper towel when cooked.
4. Add olive oil and bacon grease to a large pot on medium-high heat. Add the onions and cook until translucent. Add the minced garlic and cook for 1 minute.
5. Add the turkey legs to the pan. Add stock and water. Make sure that the legs are fully covered. Add the remaining ingredients (except for the bacon) to the liquid and cover the pot.
6. Allow the liquid to cook on medium for 20 minutes or until the meat has started to come off the bone. Taste the liquid and season with salt and pepper. Turn the heat down to medium-low and add the collard greens. Don’t be afraid to push the greens into the pot. They will wilt down.
7. Cover the greens and cook for another hour and a half to 2 hours, depending on how tender you like your greens. Mix the greens occasionally. Make sure that the greens at the top are transferred to the bottom of the pot.
8. Taste and adjust the seasonings with salt and pepper to your liking. Top with bacon, serve and enjoy!