Ingredients
Method
Cooking
- In a large pot, heat the olive oil over medium heat. Once hot, add the chopped bacon, cooking until crispy, roughly 5-7 minutes.
- Add the chopped onion and minced garlic, sautéing for another 3-4 minutes or until the onions are translucent and fragrant.
- Pour in the chicken broth and introduce the smoked turkey. Bring the mixture to a boil, allowing the flavors to meld together.
- Add the washed and chopped collard greens along with the red pepper flakes, stirring well.
- Reduce heat to low, cover, and simmer for about 45 minutes. Keep an eye on it, and give it a little stir every now and then.
- Season with salt and pepper to taste. Remove the turkey, shred the meat using two forks, and return it back to the pot if desired.
- Serve hot and enjoy!
Notes
Collard greens can be stored in an airtight container in the fridge for up to 5 days. They taste even better the next day, making them perfect for meal prep.
