Recipe: Collards Cooked with Garlic in Chicken Stock & Vegan Variations

This is a recipe with as many variations as there are varieties of greens and greenies. Mr. Big Food recommends 1C of broth-- whatever kind-- to 1 bunch of greens. Last evening, he used giant red mustard greens and veggie broth. The three of us ate one bunch with none left over.

He served them with the classic Beer Bread.

COLLARDS COOKED WITH GARLIC IN CHICKEN STOCK
¼ C olive oil
2 Tbsp garlic, minced
5 C chicken stock (preferably homemade—see recipes in Basics section)
1 smoked turkey drumstick
5 bunches collard greens, rinsed, trimmed and chopped
Salt, black pepper, to taste
1 Tbsp crushed red pepper flakes (optional)

Heat olive oil in a large pot over medium heat. Add garlic, and gently saute until lightly browned. Pour in chicken stock, add turkey leg, cover, and simmer for 30 minutes. Add collard greens to the cooking pot, turn up heat to medium-high, and let greens cook down for about 45 minutes, stirring occasionally. Reduce heat to medium, season with salt and pepper to taste, and continue to cook until greens are tender and dark green, 45 to 60 minutes longer. Mix in red pepper flakes (if using).