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Description
A slight variation on traditional baked collards, these low-and-slow-cooked greens get a punch of added flavor from smoked turkey.
Ingredients
US|METRIC
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Directions
- Preheat oven to 300°F.
- Set an extra-large Dutch oven or oven-safe pot over medium heat and pour in olive oil. Once oil is hot, add onion. Saute for 4-5 minutes, until onion is lightly browned and softened. Add garlic and saute for 30 seconds longer, until fragrant. Pour the chicken broth into pot and gently scrape the browned bits from the bottom.
- Add collard leaves to pot one handful at a time, stirring to coat in broth and onions. Cook, stirring constantly, for 4-5 minutes, until greens have wilted down.
NutritionView More
420Calories
Sodium24% DV570mg
Fat32% DV21g
Protein88% DV45g
Carbs5% DV14g
Fiber28% DV7g
| Calories420Calories from Fat190 |
| % DAILY VALUE |
| Total Fat21g32% |
| Saturated Fat6g30% |
| Trans Fat |
| Cholesterol150mg50% |
| Sodium570mg24% |
| Potassium910mg26% |
| Protein45g88% |
| Calories from Fat190 |
| % DAILY VALUE |
| Total Carbohydrate14g5% |
| Dietary Fiber7g28% |
| Sugars2g4% |
| Vitamin A230% |
| Vitamin C100% |
| Calcium30% |
| Iron25% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.