Afi Ruel When you ask Americans (or probably anyone around the world) what their favorite food is, I guarantee you greens are not it. In fact, I feel a little weird writing about how you can get more greens in your diet. But the truth is that greens are one of the little known nutritional rockstars that help us live vibrant, healthy and happy lives.
So, I decided to write a mini blog series on 5 ways to get more greens in your diet. This is part one and I want to start off with a recipe for collard greens.
Now, if you grew up in the south like me, “greens” (collard, turnip or mustard) were likely a staple in your or your family’s diet. Chances are they ate it with smoked pork fatback, feet, bacon or some other part of the pig. I learned from my mother to use smoked turkey neckbones instead (which is far less fattening and actually more flavorful). I also learned how to sautee them in the pot with herbs and spices to get a different flavor profile.
RECIPE
TRADITIONAL SOUTHERN COLLARD GREENS
Ingredients
Smoked turkey neckbones (1 package)
1 bag of pre-shredded collard greens or 3 bunches of organic collard greens
2 TBSP garlic powder
2 TBSP onion powder
1 TSP ground black pepper
2 TBSP olive oil
Salt to taste
1. Put 2 -3 pieces of the smoked turkey neck bones in 30 – 50 mL of water in a slow cooker. Put the heat on high for 1 hour. Then cut it down to low. For best results, I like to cook mine overnight on low.
2. Once the smoked turkey necks have been cooked, put the bone broth and the meat in a pot. Add all the spices and oil and allow to cook for 5 minutes.
3. Add the washed/cleaned greens and put the heat on medium until the broth water boils. Then cut it down to low. Cook until the greens are a deep, rich green color. Once they are, cut the heat off.
