Cynthia F. Brown ― Prince William County Alumnae Chapter Ingredients • • • • • •
8 cups of chicken broth (can use ½ broth ½ water) 1 smoked turkey neck (optional) 3 lbs collards greens (remove stems ¼ cup of olive oil 2 medium onions (chopped)
• • • •
1 tbsp garlic (chopped) ½ tsp crushed red pepper flakes salt and pepper (to your taste) 1 (14.5 oz) can Hunts Fire Roasted diced tomatoes
Preparation
1. In a large pot, bring your broth and turkey neck to a boil. 2. Add washed greens then cook until tender. Season with salt and pepper.
3. In a large frying pan, heat oil. 4. Add: onion, garlic, salt, pepper. Sautee for 5 minutes. 5. Add crushed red pepper flakes, stir for 1 minute. 6. Add diced tomatoes and cook for 5 minutes. 7. Spoon in the greens and 2-3 cups of juice. 8. Simmer until heated through for 5 minutes. 9. Ready to Serve.
