Add Ingredients to Cart
- 5 large bunches of collard greens
- 1 package celery stalks (1-lb)
- 1 ½ tbsp red pepper flakes
- 2 large yellow onions
- ½ cup Moe Cason pork rub (add to taste)
- 2 large smoked turkey legs
- 1 lb hickory bacon
- 64 oz chicken broth
- 64 oz water
Devein collard green leaves. Stack, roll, and chop leaves into 1" sections. Rinse and refrigerate until needed.
Chop bacon and render in skillet under medium heat. Remove cooked bacon from skillet, leaving the grease. Add chopped onions and 4 stalks of celery to leftover grease and cook until onions become translucent.
In a stock pot add water, chicken broth, and turkey legs and bring to a low boil. Cook the turkey legs until the meat is soft, about 1 hour. Turn heat down to a simmer, remove the turkey legs from the water. Remove meat from the bone and add meat back to pot.
Add bacon grease, cooked onions and celery to stock pot. Add Moe Cason pork rub and crushed red pepper flakes.
Add collard greens and cook until simmered. Big Moe says "Don't over cook the collards that they take on a canned spinach look. They should have a beautiful sheen and a little darker shade of forest green color to them, then they are ready to eat!"
Use a slotted spoon to remove collard greens from remaining liquid. Serve topped with crisp-cooked bacon and additional red pepper flakes, if desired.