This is a simple braising recipe for kale, the way my mama, grandma and I’m certain her grandma used to make it. Kale is a lot like collards except they have a harder texture and more body. My mother would mix the two greens together and I never cared much for the kale. Now I prefer it over collards. Not to mention all of the health benefits that go along with these dark leafy greens. The slow cooking technique allows all the ingredients  to marry each other and provides you with a flavorful finished dish. This is straight up soul food southern styled cooking! Let’s get started. 

16oz bag of kale

1 Smoked Turkey Leg

Season salt

1/2 Chopped onion

1 Garlic clove pressed

2 Tablespoons Apple cider vinegar

6 Tablespoons butter

10 Cups water

32 oz Box of chicken broth

Pinch of Nutmeg

Put you Kale in a colander, under cold water rinse the Kale and get any extra dirt left behind. Set aside. In a large stock pot add you butter turn on medium high heat.

Add chopped onion and let saute for a few minutes being careful not to let it burn. Add grated Garlic clove. Add Kale and make sure you get leaves coated with butter and onions as much as you can. Now add your seasoning, water broth, and vinegar.

Don’t be conservative with the salt. Be very liberal with the seasoning. As your greens cook down taste and see if more seasoning is needed. Turn on medium low heat put top on pot and let slow cook for about 2 hours or until tender. Add salt and pepper if  needed.

A dash of nutmeg bring out the flavors of the kale even more. Now enjoy yo’ greens, I sure did.