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Smoked Turkey and Collard Greens

Turkey drumsticks and chopped collard greens

1 cup water
4 bunches collard greens
2 Honeysuckle White Drumsticks (remove skin for less fat)
1 tablespoon canola oil
1/2 large onion, chopped
1/2 teaspoon crushed red pepper

1. Clean greens in cold water and chop.
2. In a large pot, add water, turkey, greens and oil. Add crushed red pepper. Bring to a boil over high heat, then reduce to medium. Cook until greens are tender, and meat thermometer reads 160°F. in the thickest part of the leg not touching the bone.
3. Drain greens and remove turkey. Remove meat from bones and mix with greens if desired.

Makes 4 servings.

Recipe provided courtesy of Honeysuckle White, a division of Cargill, Incorporated. Used with permission.

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