Collard Greens are a great source of fiber and protein.Ingredients
2 pounds fresh collard greens
1 teaspoon olive oil
1 medium onion, chopped
2 cloves garlic, thinly sliced
1 14-ounce can reduced-sodium chicken broth
1 smoked turkey neck bone or smoked turkey drumstick bone*
1/4 teaspoon ground black pepper
Wash collard greens thoroughly. Cut off stems and discard. Coarsely chop collard greens and set aside. (You should have about 9 cups packed.) In a 4-quart Dutch oven, heat olive oil over medium heat. Add onion and garlic; cook about 5 minutes or until tender.
Add collard greens, chicken broth, smoked turkey bone, and pepper. Bring to boiling; reduce heat. Cover and simmer about 1 hour or until collard greens are tender. Remove smoked turkey bone and drain off any excess liquid. Serve warm with a slotted spoon. Makes 6 (1/3-cup) servings.
*Test Kichen Tip:If using a turkey drumstick, remove meat and reserve for another use; use only the bone for this recipe.
- 6 (1/3-cup) servings
- Calories 39
- Total Fat (g) 1
- Saturated Fat (g) 0
- Cholesterol (mg) 0
- Sodium (mg) 137
- Carbohydrate (g) 6
- Fiber (g) 3
- Protein (g) 2