Collard Greens

  • 3 bundles fresh collards
  • 1 stick of butter
  • 2 smoked turkey pieces
  • 1 1/2 sweet onions sliced
  • 1/2 cabbage sliced
  • 2 Tbsp minced garlic
  • 1 Tbsp olive oil
  • 1 box (or more) chicken or beef broth
  • 2 Tbsp brown sugar
  • 1/4 cup vinegar
  • 1/2 Tbsp crushed red pepper flakes
  • 1 1/2 Tbsp CWG Garlic Herb Blend
  • 1 Tbsp CWG Maple bacon blend

Wash collard leaves thoroughly and remove stem by folding leaves in half lenthwise. Using a sharp knife, cut along the stem, removing it from the leaf. Dispose of stems and fold leaf lenthwise and roll from the bottom up. Slice rolled leaf into multiple slices. Set aside. Heat a large pot (at least double the volume of your collard leaves) and add in butter,olive oil, garlic and onion. While butter is melting, cut as much meat as you can off of the bone of your smoked turkey pieces. Chop meat and add meat and remaining bones to the pot. Add in brown sugar, crushed red pepper, CWG Herb blend, CWG Maple BacUn blend, Broth and vinegar. Allow to come to a simmer and begin adding in cabbage and collards. Cover with pot top. Be sure to monitor and mix contents of pot occasionally. Cook at least 2 hours (or less if you like more texture to your greens). Cabbage should release some additional liquid as it cooks. Add additional broth if you wish to create more pot liqour. Taste and reseason if you do. Serve or freeze for later.

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