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Juneteenth: time to celebrate a rich African-American heritage in the USA. Our cultural roots are strongest in our foods and here's a perfect example of that: collard greens.
They're a member of the cabbage family and are rich in Vitamins A and C. Shop for bright green bunches with no brown spots.
When cooking any type of greens, remember that as they cook, they release liquid. You'll start with an enormous pile of raw greens, but by the time they're done cooking, they'll have reduced to less than a quarter of their original volume.
Collard Greens Courtesy of Diabetic Living Magazine
Ingredients: 2 lbs fresh collard greens 1 tsp olive oil 1 medium onion, sliced 1(14-oz) can reduced-sodium chicken broth 1 smoked turkey neck bone or drumstick 1/4 tsp black pepper
Directions: Wash collard greens thoroughly. Cut off stems and discard. Coarsely chop collard greens and set aside. In a 4-quart Dutch oven, heat the oil and add the onion. Cook about 5 minutes or until tender.
Add the greens, broth, turkey and pepper. Bring to a boil, reduce heat, cover and simmer about 1 hour or until greens are tender. Remove the turkey bone and drain off any excess liquid.
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