When I was in college and after I became a newlywed, I never cooked greens. Not 'real' greens. I cheated and always bought the ones in the can. Then one Thanksgiving one of my friends brought over a plate of collard greens that her dad had made. I was instantly in love and from that moment on, canned greens that would not do.

Collard greens are my favorite. When cooked right, the pot liquour is amazing and you can 'sop' it up with a nice slice of cornbread.

How to Cook Collard Greens

You will need:
1 bunch for every  two people
Chicken Bouillon (1 per bunch)
1 Fresh Jalapeno (optional)
1 smoked turkey leg


In the kitchen sink, wash your leaves well. They are usually dirty so, make sure you rub them to get grit off.  After you have them clean, remove the large stem from the center and end. You only want the leafy part. Cut the leaf part into bite sized pieces.



Fill your pot with water, mix in your bouillon cube and slice in the optional pepper. My kids and I love a bit of spice, so we leave the seeds in. This is completely optional. Add in your smoked turkey leg and bring to a boil.

Once boiling, reduce heat to medium and cook for two hours until the greens are very tender.

For the breakfast sandwich I made my homemade biscuits which can be found here and my homemade fried chicken you can find here. I cooked an egg seasoned with salt and pepper and placed it on top.



Paired with the collards and the biscuits, the chicken and egg are amazing together. We even drizzled a little honey on ours.