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Remove the collard green leaf from the steam.
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Wash the collards several times in cold water to remove any dirt and grit. You can also use salt to help remove the grit if needed.
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Rinse well & set aside
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In a large pot, add a tablespoon of olive oil and the chopped onions & garlic. Saute until tender.
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Add in the chicken broth, red pepper flakes, & the turkey leg. Bring to a boil and then reduce heat to simmer for about 20-30 minutes. This helps the broth take on that delicious, smokey flavor!
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Add in the collard greens. Simmer covered for about 45-60 minutes or until your desired tenderness is reached. You can increase the heat if needed but do not boil the collard greens. They will wilt down as they cook.
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When done, season to your preference. In my opinion, these greens don’t need a thing if your broth is very sesoned. I usually add in a few dashes of black pepper and a few drops of hot sauce!
