Yields1 Serving
 5 Bunches of Collard Greens around 2 - 3 lbs.
 2 cups Onion, diced
 4 Garlic Cloves, minced
 1 Green Pepper, diced (optional)
 1 Sweet Bell Pepper, diced (optional)
 1 tbsp Jalapeno Pepper, diced (optional)
 2 lbs Smoked Turkey Wings, Turkey Leg, Ham Hocks or Shank
 12 tbsp Cajun Seasoning (optional) I used my Level Up A Seasoning (smokinandgrillinwitab.com)
 23 tsp Crushed Red Pepper
 2 tsp Onion Powder
 2 tsp Garlic Powder
 4 cups Chicken Broth I used Better Than Bouillon with 4 cups of water
 2 tbsp Distilled White Vinegar
 2 tbsp Granulated Sugar for balance
 Salt and Pepper for taste
1

To a large pot or dutch oven, add 1 tablespoon of vegetable oil over medium heat. Add the green peppers, sweet red bell peppers, jalapeño, and onions. Saute until soft. Add the minced garlic and saute for one minute.

2

In a large stock pot or dutch oven over medium heat, add the smoked turkey wings, crushed red peppers, sauteed vegetables and chicken broth. Cover and simmer for about an hour.

3

Next, add the collard greens, vinegar, sugar, garlic powder, onion powder, and salt and pepper to taste. Mix to combine. If the greens seem like too much. Keep stirring until they have wilted down. They should be able to fit once they have wilted down. Cover and simmer for 2 hours or until the meat has fallen completely off the bone. Once done. Serve immediately.

Ingredients

 5 Bunches of Collard Greens around 2 - 3 lbs.
 2 cups Onion, diced
 4 Garlic Cloves, minced
 1 Green Pepper, diced (optional)
 1 Sweet Bell Pepper, diced (optional)
 1 tbsp Jalapeno Pepper, diced (optional)
 2 lbs Smoked Turkey Wings, Turkey Leg, Ham Hocks or Shank
 12 tbsp Cajun Seasoning (optional) I used my Level Up A Seasoning (smokinandgrillinwitab.com)
 23 tsp Crushed Red Pepper
 2 tsp Onion Powder
 2 tsp Garlic Powder
 4 cups Chicken Broth I used Better Than Bouillon with 4 cups of water
 2 tbsp Distilled White Vinegar
 2 tbsp Granulated Sugar for balance
 Salt and Pepper for taste

Directions

1

To a large pot or dutch oven, add 1 tablespoon of vegetable oil over medium heat. Add the green peppers, sweet red bell peppers, jalapeño, and onions. Saute until soft. Add the minced garlic and saute for one minute.

2

In a large stock pot or dutch oven over medium heat, add the smoked turkey wings, crushed red peppers, sauteed vegetables and chicken broth. Cover and simmer for about an hour.

3

Next, add the collard greens, vinegar, sugar, garlic powder, onion powder, and salt and pepper to taste. Mix to combine. If the greens seem like too much. Keep stirring until they have wilted down. They should be able to fit once they have wilted down. Cover and simmer for 2 hours or until the meat has fallen completely off the bone. Once done. Serve immediately.

Southern Collard Greens