Iconic Soul Food Dishes on Local Menus
Find traditional dishes at Jacksonville eateries.
Easy
60 MIN
This traditional dish gets a serious kick of heat from a variant of habanero peppers called Scotch Bonnet. Adjust heat according to taste by using fewer peppers. Scotch Bonnet peppers can be found at larger grocery stores and specialty produce markets.
Ingredients
SERVINGS: 8-10
- 1 bunch fresh collard greens, cleaned and chopped
- 1/4 cup oil
- 1 cup chopped Scotch bonnet peppers, approximately 8 to 10 peppers depending on size
- 4 teaspoons chopped garlic
- 1 cup chopped onions
- 1/4 cup chopped fresh basil
- 1/2 cup chicken stock
- 3 quarts water
- 2 cups white vinegar
- 1/2 teaspoon pepper
- 1/2 teaspoon salt
- 1 smoked turkey leg (available at local barbecue restaurants)
Instructions
Heat oil in a large sauté pan over medium-high heat. Add collard greens, Scotch bonnet peppers, garlic, onions and basil. Sauté for 5 to 7 minutes. In a large stock pot, combine greens mixture with chicken stock, water, vinegar, salt and pepper and bring to a boil. Add smoked turkey leg, reduce heat and simmer on low for 30 minutes. Remove turkey leg from pot and shred meat off the bone. Cut meat into small pieces and add back to pot. Simmer another ten minutes and remove from heat to serve.
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