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.