JesseEatzA high-protein, fiber-rich bowl featuring soul-satisfying collard greens slow-simmered with smoky turkey and served over hearty brown rice.
In a large heavy-bottomed pot or Dutch oven, heat olive oil over medium heat. Sauté the diced onion and minced garlic until softened and fragrant.
Don't let the garlic brown; you want a sweet, mellow base.
Add the smoked turkey leg, chicken broth, apple cider vinegar, and red pepper flakes to the pot. Bring to a boil, then reduce to a simmer.
Gradually fold in the chopped collard greens. Cover and simmer on low heat until the greens are tender and the turkey is falling off the bone.
The longer they simmer, the deeper the flavor of the 'pot liquor' becomes.
While the greens simmer, cook the brown rice according to package directions.
Remove the turkey leg from the pot. Shred the meat, discarding the bone and skin, and return the meat to the greens. Stir in the hot sauce.
To serve, scoop a portion of brown rice into a bowl and top generously with the smoked turkey and collard green mixture, including some of the flavorful broth.
Nutrition data is estimated and may not be fully accurate. This is not medical advice — consult a registered dietitian or healthcare professional for personalized guidance.
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