Collard Greens & Cabbage

6 bunches Collard Greens

1 head of Green Cabbage

1 large White Onion

1 clove of Garlic

2 Smoked Turkey Legs

Kosher Salt, Black Pepper

1 ½ gallon of Water


Clean and slice greens and cabbage; store separately. In a large pot add 1 tablespoon of olive oil and sliced onion, saute until traslucent.  Add 2 garlic cloves until fragrant and remove. Add water, turkey legs, salt and pepper. Let simmer for 1 hour and add collard greens. Cook for additional hour. When greens are tender and the turkey meat begins to fall off the bone and the cabbage. Season to taste. Each serving should have just a little bit of meat.

*Recipe Provided By:
Beautiful Bites Catering By Chef Shalamar Lane

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