What You Need:
- 2 tablespoons extra virgin olive oil
- 2 bunches collard greens, rinsed and chopped into 1” pieces
- 1 cooked smoked turkey leg or 6 slices bacon cooked and chopped (use ham hock if you can find it)
- ½ sweet yellow onion, diced
- 2 garlic cloves, chopped
- 3 cups gluten-free chicken broth
- 1 jalapeno pepper, thinly sliced (use a glove when handling and don’t touch your eyes)
- 1/3 cup apple cider vinegar (suggest Bragg’s unfiltered)
- Salt and pepper to taste
What You Do:
- Heat the olive oil in a large pot over medium heat.
- Saute the onion and garlic until the onion becomes translucent, being careful not to brown the garlic. Add the chicken broth to the pot and bring to a boil.
- Add the smoked turkey leg or bacon.
- Add the collard greens, jalapeno pepper, apple cider vinegar, salt and pepper.
- Cover, reduce the heat and simmer for 45 minutes to an hour or until the collard greens are tender.
- Shred the turkey leg meat and stir before serving.
Note: If jalapeno is too hot for younger palates in your family, omit the jalapenos from the dish and serve sliced jalapeno, red chili flakes, or hot sauce on the side for those who like the heat.