Beneficiary Alva Cunningham Scholarship Committee
Publication Date December 2019
No. Pages 124
No. Recipes 116
Make check payable to: Mount Enon Missionary Baptist Church Cookbook
1501 W. Dr. Martin Luther King Jr Hwy
Dayton, OH 45402
Southern Collard Greens
By Glenda Gilyot
2-3 bunches Collard Greens (smaller leaves are optional)
1 smoked Turkey Leg
2 tablespoon crushed garlic
1 tablespoon onion powder
˝ large onion diced
4 tablespoon dark brown sugar
3 teaspoon Lawry’s seasoned salt
2 teaspoon liquid smoke
Cook turkey leg on medium-low heat for 30-40minutes.
Wash greens. Tear into quarter inch strip and add to boiling water along with strip smoked turkey leg from the bone, Add all other ingredients.
Stir and simmer on medium low heat for 30-40 minutes or until greens and turkey leg stick tender.
Variation: If you like okra you can toss a few pieces of whole okra in the pot to steam for the last 10 minutes. Corn bread, fried chicken, and potato salad are perfect complements to this dish!
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