 | Caution ! Recipe has been scaled. Ingredient amounts and cooking times in steps may need to be
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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 2 3/4 | cups, chopped | Collards, raw loosely chopped 3 inch strips | 1/3 | slice, large (1/4" thick) | Onion, chopped | 1 1/8 | thick slice (approx 3" x 2" x 3/8") | smoked turkey breast | 1/2 | tablespoon | olive oil, extra virgin light | 1 2/3 | fliud ounces | water | 1/3 | teaspoon | Johnny's seasoning salt | 1/8 | teaspoon | cayenne pepper |
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Steps
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Sequence
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Step
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| | 1 | If bagged, washed, and cut collards are not available, thoroughly wash and cut 3-4 bunches of collards into strips. Drain and set aside. | | 2 | Chop onion and turkey breast. Set aside. | | 3 | In saucepan add olive oil, onion, turkey breast. Saute until onion is slightly transparent. | | 4 | Add seasoning salt and cayanne pepper to water and pour into sauce pan. Bring to a boil. | | 5 | Add collards to boiling water a little at a time allowing each addition to cook down until all collards have been added. Stir to make sure all indgredients are combined. Bring to a boil. Reduce heat. Cover and simmer slowly for 2-3 hours or until collards are tender. Check occasionaly and add water as needed. |
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