Recipe Image

Collard Greens

  • 15 m
  • 1 h 20 m
Diabetic Living Magazine
“Collard greens are meltingly tender when cooked for a long period of time. Smoked turkey in place of bacon adds the traditional smoky taste.”


    • 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


  • 1 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.
  • 2 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.
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