Instructions

Cutting the leaves

1. Rip stems of leaves. Discard any flimsy leaves (discolored leaves are fine).
2. Tightly roll each bunch, then cut into 1 1/2” slices. Then, cut in half vertically 2 or 3 times.

Washing the leaves

1. Place cut greens in a large bowl/bucket. Cover completely with cold water. Jostle/massage leaves for a few minutes to get off as much dirt as possible.
2. Move by the handful to a clean sink with the water running. Jostle leaves while in the sink and rinsing.
3. Rinse bucket, then move leaves by the handful from the sink back to the bucket. Cover leaves again with cold water.
4. Repeat washing and rinsing as needed until no debris is left at the bottom of the bucket.

Finishing the greens

1. Add turkey leg to crockpot. Set aside.
2. Add 5 cups of water to a pot, along with as many leaves that will fit.
3. Turn heat to medium-high (6). Cook leaves down until significantly reduced in size, ~5 minutes, turning as needed. Transfer cooked down leaves from pot to crockpot, leaving the water in the pot.
4. Repeat with remaining leaves until all leaves have been cooked down.
5. Pour water and any remaining leaves from pot into crockpot. Add enough water so leaves are not quite covered. Add seasonings, stir, and adjust to taste.
6. Cook on high for 4 hours, stirring once or twice.
7. Remove the bone of the turkey leg and any hard or fatty pieces. Break meat into small pieces.

Instructions

Cutting the leaves

1. Cut off long stems of leaves, particularly for collard greens. Discard any flimsy leaves (discolored leaves are fine).
2. Tightly roll each bunch, then cut into ~1 1/2” slices. Unroll, then cut in half up the middle.

Washing the leaves

1. Place cut greens in a large bowl/bucket. Cover completely with cold water. Jostle/massage leaves for a good 5 minutes to get off as much dirt as possible.
2. Move by the handful to a clean sink with the water running. Jostle leaves while in the sink and rinsing.
3. Rinse bucket, then move leaves by the handful from the sink back to the bucket. Cover leaves again with cold water.
4. Repeat washing and rinsing as needed until no debris is left at the bottom of the bucket.

Prepping the meat

1. Add oil to a large pot and turn heat to medium (5). Cut turkey leg into pieces if too large for pot, otherwise leave whole.
2. Brown turkey leg on all sides. Once browned, add seasonings and 6 cups of water to pot.

Finishing the greens

1. Add as many leaves as will fit in the pot with the lid on. Turn heat up to 7. Once boiling and leaves have somewhat reduced, lower heat to 5.
2. Add another batch of leaves on top. Flip with the greens in the pot so the new greens go to the bottom. (If all leaves fit at once, no need for batches).
3. Once all the leaves have been added, lower heat to 3 and let cook down another ~40 minutes, stirring occasionally. Adjust seasonings to taste.
4. Continue to cook, turning heat down as needed for total of 3 1/2-4 hours. Once they taste done, let them cook an additional ~30 minutes.