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Side Dishes

Doc’s Collard Greens


  • 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
  • Salt
  • 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)

Check out Doc’s many healthy recipes that will help you stay on track.

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