Things You'll Need:
- Olive oil
- Minced garlic
- Chicken stock
- Smoked turkey, dark meat
- Fresh collard greens
- Crushed red pepper flakes
- Salt and pepper
-
Step 1
Heat oil in a large, heavy skillet over medium heat. Add the onions and meat. Fry until tender.
-
Step 2
Add more oil to the pan and incorporate it with the meat and onions. Add the collard greens. Stir and fry until the greens are heated through.
-
Step 3
Crumble the vegetable cubes over the greens. Mix well. Heat through a few minutes while the vegetable cubes are incorporated.
-
Step 4
Serve the greens over hot rice. Offer fried plantains on the side.
-
Step 1
Heat the olive oil in a large, heavy pot over medium heat. Add the garlic and carefully saute it until it starts to turn golden brown. Take care not to turn the garlic.
-
Step 2
Pour the chicken stock into the pot. Add the turkey meat. Put a lid on the pot, reduce the heat and simmer for 30 minutes.
-
Step 3
Rinse the collard greens in a large colander. Pat dry between layers of paper towels. Trim the greens and chop them.
-
Step 4
Add the greens to the pot. Increase the heat to medium high. Cook about 45 minutes and allow the greens to cook down. Stir occasionally.
-
Step 5
Season to taste with salt and pepper. Turn the heat down to medium. Continue cooking 45 minutes to an hour until the greens are dark green and tender.
-
Step 6
Drain the water from the greens and reserve it. Sprinkle the red pepper flakes over the greens and mix in. Use the reserve liquid when reheating leftovers.
