Use one or two bunches of collard greens depending on family size. NOTE: Collards will cook down.
Boil smoked turkey until tender (about 2 hrs), then begin by picking over the greens -- this is to avoid cooking canker worms.
Break off 1 leaf at a time from the bottom of bunch. Inspect each leaf, carefully checking for damaged portions. If any occur, discard leaf.
When all leaves are picked over, start folding leaves in half one by one the long way. Pull green off stem, throw your stems away!
After all greens are off stems, stack greens in piles of 5 -- roll up and cut in thin strips or thicker if you desire. Cut all greens next, in a clean sink or wash basin. Place greens in barely warm water with 1/2 cup baking soda and scrub well, then rinse with cold water before placing greens in a pot. Drain water off smoked turkey and set aside. Over medium heat start placing greens in pot.
When pot is full cover and let the greens steam down, NOTE: Most greens have their own water but if greens are dry, add a little bit of juice from turkey. Stir often after greens steam down. Each time, add more greens repeating process -- keep greens moist, but not too much water!!!!! After all greens are in pot, make sure greens are tender -- if so, reduce heat to low. Avoid over cooking. Next, season to taste with recommened seasoning or seasoning of your choice!
Enjoy!! (Great with hot sauce)
Submitted by: LATASHA HODGES
