Collard Greens: Good to the last drop!

I didn't grow up on collard greens.  I'm not sure I had them until after 20.  But I've made up for lost time.  My sister went to a southern college, so she probably first encountered them there, in Virginia.  She would  tell me stories about the cafeteria ladies and their funny accents (probably hypocryitcal coming from a Bostonian).  They'd say, "Want some grits, baby?"  "Any sweet potatoes, honey".  Yes, I'd venture to say that it's a safe bet that she had her first collard greens there.

It was a northerner named John who introduced me to collard greens.  A sweet young man from Philadelphia.  He taught me how to blend the greens to add texture.  How to cook them slow to extract all the flavor.  How to manage the "pot liquor" (the greens juice) so it turns out rich and flavorful!!!!  Cooking collard greens is not about a recipe, it's a process.  And make sure you have plenty of time!!!! 

Ingredients:

8 bunches fresh collard greens, washed thoroughly, stems and leaf's spine removed
2 bunches fresh kale washed thoroughly, stems and leaf's spine removed
1 bunch mustard or turnip greens, washed thoroughly, stems removed
2 yellow onions, slivered
2 smoked turkey leg or wing (usually there are 2 to a package)
1/2 jar Vlasic mild pepper rings, drained
Water to reach 1/3 of the pot
Salt and Pepper (not too much until you can  really taste the product)
1 Tbs. Minced Garlic
Crushed red pepper flakes (optional)

Get a large stock pot, put the water, the onions the garlic and the turkey in the water, then pile the greens on top.  Add the pepper rings.  Bring to a boil, then reduce to a simmer.  Feel free to cook them overnight on a really low stovetop setting.  Cook until the collard greens and kale are tender, meat falls off the turkey bone and the pot liquor turns a brownish-green.  Salt and pepper to taste.  And don't be embarrassed when you pick up the bowl and drink the liquor.  This liquor is actually good for you!  That's where all the nutrients went!