- Remove stems from greens. Wash leaves; pat dry. Coarsely chop leaves to measure 8 cups; set aside.
- In a Dutch oven or stockpot combine water, onion, sweet pepper, salt, pepper, and turkey leg or pork hock. Bring to boiling. Add greens; cover and reduce heat. Simmer about 1-1/4 hours or until greens are tender. Remove from heat; set aside and keep warm.
- Remove turkey or pork from bone. Shred meat with two forks and return to greens. Discard bone. With a slotted spoon, transfer to a serving bowl. Makes 6 to 8 side-dish servings.
Nutrition Facts (Collard Greens)
- Per serving:
- 66 kcal cal.,
- 2 g fat
- (1 g sat. fat,
- 20 mg chol.,
- 522 mg sodium,
- 5 g carb.,
- 2 g fiber,
- 9 g pro.
- Percent Daily Values are based on a 2,000 calorie diet