Popular
Latest From the Show
Lightened-Up Southern Style Collard Greens
Q&A with Organizational Pro Peter Walsh + Dermatologist Shares A…
Actor Hank Azaria + Freezer Meals + Artichokes 2 Ways with Rach
See Inside Barbara Corcoran's Stunning NY Apartment + It's Steak…
How to Make Chicken and Lobster Piccata | Richard Blais
Donnie Wahlberg Spills Details About NKOTB's First Ever Conventi…
Donnie Wahlberg + Jenny McCarthy Say Rach Is Such a "Joy" + Look…
The Best Moments From 17 Seasons of the Show Will Make You Laugh…
How to Make Crabby Carbonara | Rachael Ray
Rach Chats "Firsts" In Flashback From Our First Episode Ever In …
How to Make Apple-Cider Braised Pork Chop Sandwiches with Onion …
Rach's Chef Pals Say Goodbye to Show in Surprise Video Message
How to Make Sesame Cookies | Buddy Valastro
How to Make Tortilla with Potatoes, Piquillo Peppers and Mancheg…
How to Make Shrimp Burgers | Jacques Pepin
How to Make Spanakopipasta | Rachael Ray
Andrew McCarthy Chokes Up Discussing Emotional Trip to Spain wit…
Celebrity Guests Send Farewell Messages After 17 Seasons of the …
Celebrity Guests Send Farewell Messages After 17 Seasons of the …
Andrew McCarthy Teases Upcoming "Brat Pack" Reunion Special
Michelle Obama Toasts Rach's 17 Years on the Air With a Heartfel…
Ingredients
- 1 tablespoon EVOO Extra Virgin Olive Oil
- 1 large onion, finely chopped
- 2 cloves garlic, finely chopped or grated
- Salt and ground black pepper
- 3 bunches collard greens, stems removed, leaves roughly chopped
- 1 smoked turkey leg
- 3 to 4 cups chicken stock
Yield
Serves: 4
Preparation
Place a large, high-sided skillet over medium-high heat with 1 turn of the pan of EVOO, about 1 tablespoon. Add onion and garlic to the pan, season with salt and pepper, and cook until tender, 5-6 minutes.
Add the collard greens to the pan and continue cooking until they begin to wilt a bit, 2-3 minutes. Add the smoked turkey leg to the pan and enough chicken stock to just cover the greens. Season with salt and pepper, put a lid on the pan and cook until the greens are wilted and tender, about 30 minutes. Serve.