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Southern Collard Greens
10 min prep time
2 hr cook time
14servings
Recipe by
Fabiola Demps Gaines, RD, LD and Roniece Weaver, MS, RD, LD
Source
The New Soul Food Cookbook for People with Diabetes
Photo by
Thinkstock
How to Make Southern Collard Greens
This southern classic makes a great low carb side dish with your Thanksgiving dinner! This is a great way to use the turkey neck so no part goes to waste. Best of all, this dish can be made ahead of time - spending a night in the fridge will allow the flavors to blend creating an even richer dish.
Find this recipe and more in The New Soul Food Cookbook for People with Diabetes. To order directly from the American Diabetes Association, click here.
10 min prep time
2 hr cook time
14servings
3 oz
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Step-By-Step Instructions:
- In a large stock pot or dutch oven, add 2 quarts water and bring to a boil. Add turkey necks and boil for 1 hour. Turkey meat should fall off the bones, and bones should be removed from the water.
- Add collard greens, garlic, chicken broth, onion, and red pepper flakes to the pot with the water and turkey neck meat and stir to combine. If pot is full, you can add greens half at a time until they reduce. Bring back to a boil. Reduce heat to medium and cook until greens are tender, about 1 hour. Add additional water if necessary. Serve hot.
Nutrition facts
14 Servings
-
Serving Size
3 oz
- Amount per serving Calories 40
-
Total Fat
1g
- Saturated Fat 0.1g
- Cholesterol 1mg
- Sodium 85mg
-
Total Carbohydrate
6g
- Dietary Fiber 3g
- Total Sugars 1g
- Protein 4g
- Potassium 180mg
- Phosphorous 30mg
Ingredients
uncooked smoked turkey necks
4 oz
collard greens (cleaned and chopped)
2 lbs
garlic (chopped)
4 clove
low-sodium chicken broth
1 tbsp
large onion (chopped)
1
crushed red pepper flakes
1/2 tsp
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