Screaming Greens

Rinse the collard greens thoroughly under cold water, removing any dirt or debris from the leaves. Strip the leaves from the tough center stems and discard the stems, then roughly chop the greens into bite-sized pieces.

Heat the vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Once shimmering, add the chopped onions and minced jalapenos, stirring frequently until softened and fragrant, about 5 minutes.

Add the smoked turkey leg to the pot, nestling it among the aromatics. Stir to combine and let cook for 2 minutes to develop flavors.

Add the chopped collard greens in batches to the pot, stirring and allowing each batch to wilt slightly before adding more, until all greens are incorporated. This prevents overcrowding the pot.

Season the mixture with the seasoned salt and freshly ground black pepper, stirring well to distribute the seasonings evenly throughout the greens.

Pour enough water into the pot to just cover the greens and turkey leg. Bring to a boil over high heat, then reduce to medium-low and cover with a lid.

Simmer for 45-50 minutes, until the collard greens are very tender and the cooking liquid has reduced into a savory pot liquor. Stir occasionally and check that the greens remain mostly submerged.

Remove the smoked turkey leg from the pot and set aside to cool slightly. Once cooled enough to handle, pick the meat from the bone, shred it, and return the meat to the pot, discarding the bone.

Taste and adjust seasoning with additional salt and pepper as needed. Serve hot in bowls with the pot liquor spooned over the greens, alongside cornbread or rice.