Directions:
- Rinse turkey butts and boil for 2 hours in 2 quarts of water. Keep adding water as it boils off so that it is always 2 quarts.
- Clean collard greens and remove the stems. Tear into small pieces. Put into seperate pot. It may look like a lot of greens, but they shrink when cooked.
- Remove turkey butts and set aside to cool.
- Pour the hot turkey broth over the greens.(don't burn yourself!).
- Pick the meat off of the butts and discard fat and skin.
- Add turkey meat to the simmering collards.
- Bring to boil and simmer for 1 hour, or until greens are tender.
- When serving, use a large spoon with holes. When you're finished with the greens the remaining broth makes a great base for soup (pot licker soup). Just add egg noodles and enjoy the flavor and the vitamins.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 87.07 Kcal (365 kJ) | ||
| Calories from fat | 24.49 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.72g | 4% | |
|---|---|---|---|
| Sodium | 46.26mg | 2% | |
| Potassium | 579.57mg | 12% | |
| Total Carbs | 13.61g | 5% | |
| Dietary Fiber | 10.88g | 44% | |
| Protein | 8.16g | 16% | |
| Vitamin C | 95.2mg | 159% | |
| Calcium | 631.3mg | 63% | |
| Amount Per 100 g | |||
| Calories | 32 Kcal (134 kJ) | ||
| Calories from fat | 9 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1g | 4% | |
|---|---|---|---|
| Sodium | 17mg | 2% | |
| Potassium | 213mg | 12% | |
| Total Carbs | 5g | 5% | |
| Dietary Fiber | 4g | 44% | |
| Protein | 3g | 16% | |
| Vitamin C | 35mg | 159% | |
| Calcium | 232mg | 63% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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