Country Collard Greens

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  • 1 bunch of fresh collards, washed and chopped
  • 4-7 cups vegetable or chicken broth
  • 1 large sweet yellow onion, chopped
  • 2 shallots, chopped
  • 2 garlic cloves, chopped
  • 3 smoked turkey legs
  • 2 turnip roots, chopped – about 2 cups
  • Crushed red pepper to taste
  • Cayenne pepper to taste
  • 1 tsp coarse ground pepper
  • Coarse sea salt to taste


Set the EGG up for indirect cooking with the convEGGtor at 350°F/177°C.

In the Big Green Egg Dutch oven add all of the ingredients except for the collards and turnips. Cover with enough broth to cover the ingredients. Boil for around 30 minutes until the meat is tender and falls off the smoked turkey legs. Remove the turkey legs, let cool and cut the meat off the bones. Shred the smoked turkey meat into bite size pieces. Discard bones and extra skin and return shredded meat to the Dutch oven. Taste broth and season to taste.

Bring the broth back to a boil and add the chopped collards and turnips – reserve 1 cup of collards and turnips. Stir to incorporate all ingredients. Cover and cook for about 45 – 55 minutes until collards are tender. Add the reserved collards and turnips at 45 minutes, cover, and cook for another 15 or so minutes. This will add a bit of fresh crunch to the dish and give the dish some additional color.


Country Cornbread Ingredients

  • 3 cups corn meal
  • 1 egg
  • 2 ¼ cups buttermilk
  • ½ cup canola oil
  • ½ cup sugar

Country Cornbread Instructions

Set the EGG up for indirect cooking with the convEGGtor at 350°F/177°C.

In a large bowl mix the cornmeal, egg, buttermilk, and sugar. You are looking for a nice firm consistency; notdry or too wet (Remember you can add but you can’t take away). Add oil to the Big Green Egg Cast Iron Skillet and let it get hot (about 15 min). Then add the ½ cup canola oil to the cornbread mixture and mix. Pour the cornbread mixture into the skillet and cook for 30 min or until golden brown.

Let cool for 15 min and ENJOY!!!

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