United States • Africa • medium • 60 mins
United States Collard Greens with Smoked Turkey
Description
Collard greens are a staple in Southern cuisine, deeply rooted in African American history. Traditionally, they are cooked slowly with smoked meats, embodying the flavors and culinary techniques brought by enslaved Africans.
Ingredients
- 2 lbs collard greens, washed and chopped
- 1 smoked turkey leg
- 1 onion, diced
- 3 cloves garlic, minced
- 4 cups chicken broth
- 1 teaspoon red pepper flakes
- 1 tablespoon apple cider vinegar
- Salt and pepper to taste
- 2 tablespoons olive oil
Instructions
- In a large pot, heat olive oil over medium heat. Add diced onion and sauté until translucent.
- Stir in minced garlic and red pepper flakes, cooking for an additional minute.
- Add the smoked turkey leg to the pot and pour in the chicken broth. Bring to a boil.
- Once boiling, reduce heat and add the collard greens. Cover and simmer for about 45 minutes, or until greens are tender.
- Remove the turkey leg, shred the meat, and return it to the pot.
- Stir in apple cider vinegar and season with salt and pepper. Serve warm.
Nutritional Information
Calories: 180 per serving
Servings: 6
Dietary: gluten-free, vegetarian
Health Benefits
Collard greens are rich in vitamins A, C, and K, providing antioxidant properties and supporting bone health. They are also high in fiber, which aids digestion and promotes heart health.
Cultural Significance
Collard greens were a vital source of nutrition for enslaved Africans in the United States. They symbolize resilience and resourcefulness, often cooked with available ingredients to create hearty meals.
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