Lightened-Up Southern Style Collard Greens

by Rachael Ray Show Staff 3:52 AM, September 21, 2009

Aired September 21, 2009

Serves Serves 4
1 tablespoon EVOO Extra Virgin Olive Oil
1 large onion, finely chopped
2 cloves garlic, finely chopped or grated
Salt and ground black pepper
3 bunches collard greens, stems removed, leaves roughly chopped
1 smoked turkey leg
3 to 4 cups chicken stock

Place a large, high-sided skillet over medium-high heat with 1 turn of the pan of EVOO, about 1 tablespoon. Add onion and garlic to the pan, season with salt and pepper, and cook until tender, 5-6 minutes.

Add the collard greens to the pan and continue cooking until they begin to wilt a bit, 2-3 minutes. Add the smoked turkey leg to the pan and enough chicken stock to just cover the greens. Season with salt and pepper, put a lid on the pan and cook until the greens are wilted and tender, about 30 minutes. Serve.