Cooking Time: approximately 2 hours

Serving Size: ½ cup

Ingredients

2 TB olive oil

½ pound smoked turkey breast, cut into small cubes

½ yellow onion, medium, chopped

2 TB garlic, rough chopped

1 lg bunch collard greens

4 cups water + 2 TB salt (or reduced sodium chicken stock)

2 TB granulated sugar

1 tsp crushed red pepper flakes

½ lemon, juice of

½ tsp nutmeg, ground

Directions

In a pot, sauté turkey breast, onion, and garlic until turkey is browned and onion/garlic are translucent. Add liquid (water or stock) and bring to a boil. Cover, reduce heat to medium, and simmer for 20 minutes.

TIP #1: Wash the collard greens thoroughly. This will ensure no sand gets in your mouth!

MEANWHILE, Break apart the collards: remove the stems that run down the center by holding the leaf in your left hand and stripping the leaf down with your right hand. You do not need to do this step to the young, tender leaves. Slice the greens by stacking on top of one another, rolling them up, and slicing in 1" thick pieces.

Place greens in pot; add remaining ingredients.

TIP #2: Lemon juice and nutmeg may sound weird here, but they should not be tasted. The citrus in the lemon will bring out iron from the greens, while nutmeg overall enhances the flavor the greens have.

Cook for 45 to 60 minutes, stirring occasionally. Taste and adjust seasoning.

Storage and Turn-out

This can be stored for up to 3 days under refrigeration.

This is a unique and healthy twist of an original. Browning the turkey with the enhancement of onion and garlic flavors give this traditional American dish a well rounded taste. Collard greens are a healthy green rich in iron, but it must be released with vitamin C (hence the use of lemon juice). Serve with grilled chicken breast or alone with whole grain crusty bread.