Adapted from the National Heart, Lung, and Blood Institute, National Institutes of Health, US Department of Health and Human Services
|Serving Size||1 cup|
|Total Fat||2 g|
|Saturated Fat||less than 1 g|
Servings and Times
Ingredients and Preparation
|Smoked turkey breast, skinless||¼ pound|
|Hot pepper, freshly chopped||1 tablespoon|
|Cayenne pepper||¼ teaspoon|
|Cloves, ground||¼ teaspoon|
|Garlic, crushed||2 cloves|
|Scallion, chopped||1 stalk|
|Ginger, ground||1 teaspoon|
|Onion, chopped||¼ cup|
|Greens (mustard, turnip, collard, kale, or mixture)||2 pounds|
Tip: Use a small amount of skinless smoked turkey breast instead of fatback to lower the fat content but keep the taste.
- Place all ingredients except greens into large saucepan and bring to a boil.
- Prepare greens by washing thoroughly and removing stems.
- Tear or slice leaves into bite-size pieces.
- Add greens to turkey stock. Cook 20-30 minutes until tender.