Heat a large skillet over medium heat. Add bacon and render until crisp. Remove bacon from skillet. Add onions and celery. Cook about 4 to 5 minutes or until onions are translucent; remove from heat and set aside.
No barbecue is complete with collard greens—Big Moe's recipe uses his Moe Cason pork rub for barbecue flavor!
Servings and Ingredients
|1 lbs. Hy-Vee hickory smoked bacon, chopped|
|2 large yellow onions, chopped|
|1 lbs. celery|
|8 c. water|
|8 c. Hy-Vee 33%-less sodium chicken broth|
|1 (3.8-lbs.) pkg. smoked turkey drumsticks, (2 legs)|
|5 bunch(es) collard greens, deveined and sliced 1-inch thick|
|½ c. Moe Cason pork rub, or more, if desired|
|1 tbsp. Hy-Vee crushed red pepper , plus additional for serving|
Things To Grab
- Large resealable plastic bag
- Stock pot
Add water and chicken broth to a large stockpot; add smoked turkey legs. Bring to a low boil and cook the turkey legs for 1 hour or until the meat is fork-tender. Remove turkey from stockpot. Shred meat; return to stockpot.
Reduce heat to a simmer. Replace the meat in the stockpot; add undrained onion mixture to stockpot. Stir in Moe Cason pork seasoning and crushed red pepper flakes to taste. Add collard greens to the stockpot and cook until simmered and dark green, about 2 hours (do not overcook).
Use a slotted spoon to remove collard greens from remaining liquid. Serve topped with crisp-cooked bacon and additional red pepper flakes, if desired.
Amounts Per Serving
- Total Fat: 18g
- Cholesterol: 90mg
- Sodium: 1370mg
- Total Carbohydrates: 3g
- Protein: 33g
Hy-Vee Seasons Magazine July 2021