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From My Kitchen to Yours Smoked Turkey Collard Greens

From My Kitchen to Yours


  • 4 lbs Collard Greens, Chiffonade Cut
  • 2 Tbsp. Avocado Oil
  • 1 Whole Onion, Julienne Cut
  • 2 Tbsp. Minced Garlic
  • 1 Tomato on the Wine, Diced
  • 3 Cups Beef Broth
  • ¾ Cup Distilled Vinegar
  • 2 Tbsp. Roast Beef Better Than Bouillon
  • 1 Tbsp. Red Pepper Flakes
  • 2.5 Smoked Turkey Leg
  • 2 tsp. Adobo


Soak your collard greens in water. Salt and vinegar to clean

In a deep pot, add 3 Tbsp. avocado oil. Sauté onions until fragrant. Then, add your garlic and tomatoes and sauté for an additional 30 seconds. Add beef broth and distilled vinegar.

Let it reach a simmer. Then stir in roasted beef better than bouillon and red pepper flakes.

Add smoked turkey leg into the pot and let steam for 45 minutes to an hour covered.

Once it starts to soften, use a fork to tear meat apart.

Add in your collards and DO NOT STIR.

Drop the heat to low and cover.

Let steam for 1 hour.

Season with adobo and stir.

Use a fork to shred the turkey meat to your desired size.

Salt to taste.

Serve and enjoy.


About Us

Market UmbrellaMarket Umbrella is an independent nonprofit 501(c)(3), based in New Orleans, whose mission is to cultivate the power of farmers markets to drive economic and community health in the region. Market Umbrella has operated the Crescent City Farmers Markets (CCFM) since 1995.

Crescent City Farmers MarketThe Crescent City Farmers Market operates weekly year-round throughout New Orleans. The CCFM hosts 70+ local small farmers, fishers, and food producers, and more than 150,000 shoppers annually.