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.
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- Prep time
- 10 min
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- Cook time
- 2 hr
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- Servings
- 14 Servings
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- Serving size
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3 oz
Ingredients
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uncooked smoked turkey necks
- 4 oz
- 113 g
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collard greens (cleaned and chopped)
- 2 lbs
- 907 g
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garlic (chopped)
- 4 clove
- 4 clove
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low-sodium chicken broth
- 1 tbsp
- 1 tbsp
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large onion (chopped)
- 1
- 1
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crushed red pepper flakes
- 1/2 tsp
- 1/2 tsp
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Directions
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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.
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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.