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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
1Wash 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.
2Add 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.