Collard Greens

Clean each bunch separately. Fill the sink with lukewarm water and add a little baking soda or salt. Swish the greens around to remove dirt and any bugs. Rinse until the water is clear.

Lay each leaf flat and cut along both sides of the stem to remove it. Throw away the stems.

Stack about 5 to 6 leaves on top of each other, roll them up like a sushi roll, and slice them into strips. Set aside.

In a large pot, add bacon grease (or butter). Chop the onion and sauté until softened.

Add chicken stock, then add the smoked turkey. Let it simmer so the flavors start coming together.

Add the collard greens, then season to taste with Lawry’s, garlic powder, onion powder, black pepper, red pepper flakes, and vinegar. Add 5 slices of jalapeño.

Stir everything so the greens are coated in that flavorful broth. Cover and cook for 2-4 hours, or until the greens reach your preferred tenderness.

Once it reaches your preferred tenderness, remove from heat and enjoy!