This modification of the classic collard greens recipe will give you that comfort food good feeling.
- 2 bunches of whole Collard Greens
- ½ red sweet pepper- chopped
- 1 sweet white onion- chopped
- 4 large cloves of garlic- chopped
- ½ small smoked turkey drumstick- cut into small pieces
- 2- Tbsp extra virgin olive oil (EVOO)(consider using one of CMMD’s Ultra-Premium EVOO’s)
- 1 quart of organic chicken stock
- Fresh ground black pepper
- Crushed red pepper flakes
- 1 cup of white vinegar
- Apple cider vinegar (optional)
- Wash whole collard green leaves 10 times, soaking and squeezing and then draining water between each wash. After 2-3 washes, soak once with water with quarter cup of salt & a cup of white vinegar and let sit for 5 minutes. Then resume soaking and rinsing process. Soak greens for total of about 1 hour.
- Rip or cut hard middle vein from the center of each collard leaf and discard.
- Slice or rip deveined collards. I prefer irregular, moderate size pieces (vs. fine strips)
- Gently heat olive oil in a pot on medium that is sized to eventually accommodate all of the ingredients.
- Add chopped garlic until it turns light gold.
- Add chopped onions and red peppers.
- When onions begin to soften, mix in smoked turkey chunks- stir and sauté for 15 -20 minutes on low heat.
- Add 1 quart of organic chicken stock.
- Add salt, fresh ground black pepper and crushed red pepper to taste and simmer gently for 30-40 minutes.
- Add collards and simmer at a very low heat at least until collards turn dark green.
- OPTIONAL- Add Apple Cider Vinegar into the pot to taste when cooking is complete and/or to individual’s portion
Yield is 6 servings. Each serving counts as 1 vegetable and 2 LP’s (LP amount varies with number of ounces of smoked turkey used in pot per serving)
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