COLLARD GREENS AND TURKEY TIME
Collard greens have been one of my favorite greens since my first job. The chef and my friend, Carl, would make them weekly and always put aside a bowl for me. I could not get enough! If you are not a fan, or think you are not a fan đ, give them a try. They are similar to kale and rich in antioxidants, folate, fiber, and potassium. Traditionally they are made with a smoked turkey leg. I took a shortcut here, using leftover smoked turkey, which is still quite delicious.
Ingredients
- ½ Tablespoon olive oil
- ½ yellow onion chopped
- 3 garlic cloves minced
- 3 cups chicken broth low sodium (or vegetable broth)
- 1 teaspoon red pepper flakes
- 32 ounces collard greens washed, stems removed, chopped into bite-size pieces
- 6 ounces leftover turkey or deli-style smoked turkey
- Salt and freshly ground pepper to taste
- Hot sauce to taste
Instructions
- Place a large pot over medium heat and heat olive oil. Add the onions and garlic and cook until tender, about 5-6 minutes.
- Add the broth and red pepper flakes, increase the heat to high, and bring to a boil.
- Reduce heat to low and bring broth to a simmer.
- Add the collard greens, pushing down to cover with the broth. Place lid on pot and simmer for 50-60 minutes, adding leftover turkey about halfway through.
- The collard greens should be completely tender and tasty. Add salt and pepper to taste.
- Remove from heat and place in serving dish. Serve with any hot sauce variety desired. Makes 6 servings
0 Comments