Ingredients: |
Ingredients: 2 bunches of Collard greens
1 bunch of Mustard greens
1 fully-cooked, smoked turkey leg or wing
1 teaspoon red pepper flakes
1 Tablespoon of olive oil
1/2 of white onion, diced
2 garlic cloves, diced
3 cups of chicken broth
salt, pepper
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Directions: |
Directions:COLLARD GREEN FACTS
1. In a recent study, steamed collard greens outshined steamed kale, mustard greens, broccoli, Brussels sprouts, and cabbage in terms of its ability to bind bile acids in the digestive tract.
2. Collard greens are a cruciferous vegetable (leafy green)
3. We get unique health benefits from collard greens in the form of cancer protection. The cancer-preventive properties of collard greens helps lower cancer risk, and contain nutrients that help three body systems that are closely connected with cancer development as well as cancer prevention. These three systems are (1) the body’s detox system, (2) its antioxidant system, and (3) its inflammatory/anti-inflammatory system.
4. Over 80 nutrients are found in collard greens
5. Collard greens contain a sulfur ingredient that helps detox the body
6. Collard greens contain antioxidants that help fight cell stress
7. Collard greens contain anti-inflammatory nutrients like vitamin K that help to prevent cancer and cardiovascular disease
8. Collard greens contain Folate which is a critical B-vitamin for support of cardiovascular health, including its key role in prevention of homocysteine build-up.
Remove the collard green leaf from the steams. Discard the stems.
Wash the collard greens several times in cold, salted water to remove the dirt and grit. Tear collard greens into bite size pieces. Set aside.
In a large pot, heat a Tablespoon of olive oil. Add in the chopped onions & garlic and saute until tender.
Pour in the chicken broth, red pepper flakes and smoked turkey wing. Bring to a boil and then reduce heat and let simmer for about 10-20 minutes.
Add in the collard greens. Cook on med-low heat for about 45-60 minutes or until tender. Do not boil the collard greens, let them steam cook.
When done, season with pepper and hot sauce if desired. Sriracha is especially tasty with this recipe.
Serve the meat right along side the collard greens. Serve the delectably rich cooking liquid in a lovely fancy sipping glass. Call it "Jus Vert" (zhoo vair), and delight your guests with your snooty pooty "pot likker". Of course, feel free to dunk a crust of bread. ENJOY! |
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