Tasty Collard Greens

Name: Tasty Collard Greens
Prep time: 30 min
Cook time: 120 min
Yield: 10
Ingredients: 1/4 cup olive oil; 2 tablespoons minced garlic; 5 cups chicken stock; 1 smoked turkey drumstick; 5 bunches collard greens - rinsed, trimmed and chopped; salt and black pepper to taste; 1 tablespoon crushed red pepper flakes (Optional)

⏱️ Ready in 2h 30m 🥄 Prep 30 min 🔥 Cook 2h 👥 10 servings

A classic recipe for collard greens that uses smoked turkey to add some flavor. Greens are simmered in chicken stock, then spiced with a dash of red chile flakes.

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🔗 Recipe adapted from AllRecipes

#Lunch

📊 At a Glance

Prep 30 min

Cook 2h

Serves 10

Difficulty Medium

🛒 Ingredients

1/4 cup olive oil

2 tablespoons minced garlic

5 cups chicken stock

1 smoked turkey drumstick

5 bunches collard greens - rinsed, trimmed and chopped

salt and black pepper to taste

1 tablespoon crushed red pepper flakes (Optional)

Nutrition Facts

Servings per recipe 10

Serving size 1 serving

Amount per serving

Calories 142

% Daily Value*

Total Fat 7.9g 10%

Saturated Fat 0g 0%

Trans Fat 0g

Cholesterol 0mg 0%

Sodium 689mg 30%

Total Carbohydrate 10.6g 4%

Dietary Fiber 5.4g 19%

Total Sugars 1.4g

Protein 9.6g 19%

Vitamin D 0mcg 0%

Calcium 0mg 0%

Iron 0mg 0%

Potassium 0mg 0%

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

👨‍🍳 Instructions

Heat olive oil in a large pot over medium heat.

Add garlic, and gently saute until light brown.

Pour in the chicken stock, and add the turkey leg.

Cover the pot, and simmer for 30 minutes.

Add the to the cooking pot, and turn the heat up to medium-high.

Let the greens cook down for about 45 minutes, stirring occasionally.

Reduce heat to medium, and season with salt and pepper to taste.

Continue to cook until the greens are tender and dark green, 45 to 60 minutes.

Drain greens, reserving liquid.

Mix in red pepper flakes if desired.

Use liquid to reheat leftovers.