Collard greens are meltingly tender when cooked for a long period of time.
Smoked turkey in place of bacon adds the traditional smoky taste.
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.
Add 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.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
