Crockpot Collards and Smoked Turkey Legs2014-01-06
- Servings : 6-8
- Prep Time : 20m
- Cook Time : 6m
- Ready In : 6m
- 2 bunches of fresh collards
- 2 TB vegetable oil
- 1 large onion, chopped
- 1 TB seasoned salt (I use Lawry’s)
- 2 packs of Smithfield smoked turkey legs (2 per pack)
Prepare collards by washing each leaf well to remove grit. Fill a large tub with water. Add collards to the tub and slosh around to remove any remaining sandy grit. Working from the tub, snap and pull away the large central stem from the collards stopping short of the top 2-3 inches which is tender enough to eat. Pull away all stems, discarding them. Slosh the leaves around one more time. Pour off water. Do it again. You cannot be too careful. Grit in collards ruins the dish.
Lay leaves on top of the other making three stacks of layered leaves. Starting at a long edge, roll them up as tight as you can. Cut roll into ¼” to ½” strips. Proceed with remaining layers.
Pour vegetable oil into a large crock pot. Add 1/3 of the onion. Sprinkle half of the salt over top. Layer in about 1/3 of the collards. Top with 2 of the turkey legs. Layer in another 1/3 of collards and sprinkle over another 1/3 of the onion. Top with the remaining 2 turkey legs. Press down hard to compress. It won’t compress much. Top with remaining collards, onions, and sprinkle remainder of salt over top. The collards at this point will be bulging over the top. Place the lid on top.
Turn to HIGH for 6 hours. Walk away for 45 minutes. After 45 minutes, take the lid off and push down the collards and scrape any stuck leaves from the edge of the crock pot. Replace the lid and cook for remainder of the time. This method makes tender, seasoned collards.
To serve: Remove turkey legs and pull the meat from the bones. Shred or leave in chunks. Add back to the collards. Serve hot.
NOTE: Do not add water to the crock pot. The residual water from the collards and the moisture in the collards will provide enough for a good helping of pot likker in the dish.
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