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Friday, January 25, 2013

Spicy Collard Greens

I typically cook collard greens 2-3 times a month.  Not only are they a great source of Vitamins C and K, but also an excellent source of folates, iron, calcium, and zinc!   I grew up eating collard greens with smoked ham hocks but have switched over to turkey legs or wings as a substitute, without all the fat.  The addition of the smoked meat not only adds depth and flavor, but can also make just one bowl of these greens a complete meal!  Collards also freeze very well and can be stored for up to 3 months in your freezer. 


3.5 lbs collard greens, cleaned, stems removed and coarsely chopped
1 large onion, sliced thin
1.5 - 2 lbs smoked turkey legs or wings
3 cups fat free chicken broth
1/2 tsp red pepper flakes (optional)
1 tbsp extra virgin olive oil (EVOO)
Salt and pepper to taste

Servings: 8 • Size: 1 cup • Calories: 222
Fat: 8 g • Carbs: 17 g • Fiber: 7 g • Protein 27 g • Sugar: 2 g

In a large stock pot heat the EVOO over medium heat.  Add the onion and cook until translucent.  Add the smoked turkey meat and chicken stock, cover and simmer for 30 minutes. 

Remove the meat from the pot and set aside to cool.  Add the greens and season with salt, pepper, and red pepper flakes, stirring to incorporate. If you like the addition of meat to your greens, you can shred the meat from the bones and return it to the pot.  Turn heat to low and simmer for 2-3 hours or until desired texture is reached. 

Note:  Chicken Stock is naturally flavorful and salty.  Be mindful of this if you choose to add more salt to your greens. 

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