A touch of herbs and smoked turkey to
make up for the loss of salt pork.
3 cups of water
1/4 pound smoked turkey breast, skinless
1 tablespoon jalapeno or cilantro, freshly chopped
1/4 teaspoon cayenne pepper
1/4 teaspoon cloves, ground
2 cloves garlic, crushed
1/4 teaspoon thyme
1 green onion or scallion, chopped
1/2 teaspoon ginger, ground
1/4 cup onion, chopped
2 pounds greens (mustard, turnip, collard, kale or mixture)
Place all ingredients
except greens into a large saucepan and bring to boil.
Prepare greens by washing thoroughly to remove all sand. Remove all stems.
Tear or slice leaves into bite-size pieces.
Add greens to turkey stock. Cook 20-30 minutes until tender. Have pickled
hot pepper sauce on hand for those that want it.
Per Serving: 77 Calories
2g Fat (17.0% calories from fat)
9g Protein; 8g Carbohydrate
3g Dietary Fiber
Exchanges: 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fat.
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