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 😌, 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.
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
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 make sure all are covered 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.
THE REBELLIOUS RD
As a longtime promoter of healthy cooking and eating, Amy's focus is on plant-based eating, with a rebellious twist - that she and no one, needs to be perfect.