Source: dLife

Collard greens cooked in chicken stock and spiced with a dash of red chile flakes.

Servings

0.25 cup olive oil
2 tbsp minced garlic
5 cup low sodium chicken broth
1 serving Turkey, drumstick, with skin, smoked
5 cup Greens, collard, chopped, fresh , trimmed (5 bunches)
1 pinch salt and pepper
1 tbsp hot red pepper flakes (optional)

1 In large pot, heat olive oil over over medium. Add garlic, and gently sauté until light brown. Add chicken stock and turkey leg.
2 Cover and simmer 30 minutes.
3 Add collard greens, and increase heat to medium-high. Cook 45 minutes, stirring occasionally.
4 Reduce heat to medium, and season with salt and pepper to taste.
5 Continue to cook until greens are tender and dark green, 45 to 60 minutes.
6 Drain greens, reserving liquid. Mix in red pepper flakes, if desired. Use liquid to reheat leftovers.