Light and lowfat collards greens with smoked turkey legs

So today I slow cooked 2 smoked turkey legs in the electric skillet at about 200 degrees for 5 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 to want to eat these days.

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