So today I slow cooked 2 smoked turkey legs in the electric skillet at about 200 degrees for 3 hours until they fell off the bone. I cooled the cooked liquid and put it in a large metal bowl in the refrigerator to let the fat rise to the top. I skimmed the top layer of fat off and cooked collard greens in the defatted liquid for an hour until tender, then added the smoked turkey meat I removed from the bones. I remember my family just throwing collard greens right in the same water with all the fat and while it had good flavor that’s way too greasy for me these days. I like a splash of vinegar and a little hot sauce.

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