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.
