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Southern-Style Collard Greens

vegetables, turkey

1 smoked turkey drumstick; about 1 1/2 pounds
2 bunches collard greens; 1 pound total
1 tablespoon vegetable oil
1 small onion; chopped
1 clove garlic; minced
1 small jalapeño pepper
1 1/2 cups chicken stock

One of the best-known dishes of the American South, greens (collards, turnip or mustard greens) stewed with ham hock, smoked pork neck or jowls is always served with corn bread to dunk into the cooking liquid. Here, we lighten the dish and shorten the cooking time with cubed smoked turkey. Remove turkey meat from bone and cut into chunks; set aside. Trim off stems and ribs from collard greens. Chop leaves coarsely and set aside. , In large shallow Dutch oven, heat vegetable oil over medium-high heat; cook chopped onion and minced garlic just until onion starts to brown, about 3 minutes. Add reserved turkey meat and jalapeno pepper; cook until onion is tender, about 3 minutes. Add reserved chopped leaves; cook until wilted, about 5 minutes. Add chicken stock; reduce heat, cover and simmer for 5 minutes. Uncover and simmer until greens are tender and liquid is reduced to 1/2 cup, about 5 minutes. Discard jalapeno pepper.

Contributor: Canadian Living Magazine, October, 2001

Yield: 4 servings

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