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November 20, 2021

Cook along from start to finish with Kardea! She flavors her collard greens with roasted garlic and a smoked turkey leg 😋
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Kardea Brown shares down-home, Southern recipes from her South Carolina kitchen. The cook and caterer was born and raised on the sea islands of Charleston, the heart of all Southern cooking, and learned to cook in her grandmother's kitchen. These days, she takes generations of family recipes and makes them her own as she cooks for family and friends at her Sea Island home.

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Southern Collard Greens with Smoked Turkey Leg and Roasted Garlic
Level: Easy
Total: 2 hr 40 min
Active: 30 min
Yield: 6 to 8 servings


1 head garlic, 1/3 top removed and reserved for another use
3 tablespoons olive oil, plus more if needed
Kosher salt and freshly ground black pepper
2 to 3 tablespoons unsalted butter 
1 medium sweet onion, roughly chopped
One 1 1/2-pound smoked turkey leg
1 quart chicken stock 
2 pounds collard greens, stems intact, cut into chiffonade
2 to 3 dashes hot sauce, plus more for serving
2 teaspoons honey


Preheat the oven to 375 degrees F.

Place the garlic on a 6-by-6-inch piece of foil, drizzle with 1 tablespoon olive oil and sprinkle with a pinch of salt. Wrap the garlic in the foil and roast until the garlic is softened and fragrant, about 45 minutes. Set aside until ready to use. 

Add the butter and the remaining 2 tablespoons of olive oil to a large Dutch oven over medium heat. Cook until the butter is melted. Add the onions, season with salt and cook until translucent, 3 to 4 minutes. Add the turkey leg and cook until browned, 2 to 3 minutes. Pour in the stock, add a few grinds black pepper and bring to a simmer, about 5 minutes.

Once simmering, add the collard greens to the Dutch oven, stirring to rotate the greens from the bottom to the top. Add 2 cups of water, leaving the collards fully submerged. Cover and cook until the liquid has almost completely evaporated and the turkey leg is tender, 1 hour to 1 hour 30 minutes. Add water if needed to keep the collards simmering.

Lower the heat, remove the turkey leg and set aside to cool slightly. Stir in the hot sauce and honey. Remove the garlic from the foil and squeeze the roasted garlic from the skins over the collards. Use a fork to shred the meat from the turkey leg: return the meat and skin to the collards. Season with salt and pepper to taste and remove from the heat. Use a slotted spoon to transfer the collards to a serving dish and serve immediately with your favorite hot sauce if desired.

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