Nutrition per serving may change if servings are adjusted.
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
¼ 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.) Heat oil in a 4-quart Dutch oven over medium heat. Add onion and garlic; cook about 5 minutes or until tender.
Add collard greens, broth, bone and pepper. Bring to boiling; reduce heat. Cover and simmer about 1 hour or until collard greens are tender. Remove bone and drain off any excess liquid. Serve warm with a slotted spoon.
Tip: If using a turkey drumstick, remove meat and reserve for another use; use only the bone for this recipe.