Wednesday, September 1, 2010

Collard Greens

3 pounds collard greens -- rinsed and chopped
½ pound skinless turkey light meat -- (smoked) cubed
1 cup nonfat chicken broth
½ cup minced onion
1 teaspoon red pepper flakes -- crushed
1 teaspoon celery -- minced
1 teaspoon freshly ground black pepper

Place the collard greens and turkey in a large pot. Cover them with water, and cook on a medium heat, covered, for 20 minutes.

Add the chicken broth, onion, red pepper flakes, celery, and black pepper, and cook on a low-medium heat, covered, for about 1 hour.

(2008 Cookbook)

No comments:

Post a Comment