Made this recently for my husband, who is diabetic. I was trying to find some interesting ways to serve greens because they are so low in carbohydrates. This is my first attempt ever to make collard greens--and I've been married nearly 36 years. I have to say, they were WONDERFUL. I didn't change a thing about the recipe, followed cooking times exactly. My only question while I was cooking was, How big is a bunch? I was worried about using too much/too much little of the leaves compared to the liquid involved. Anyway, I ended up using a huge, 2-lb bag of cleaned, cut up collards from Walmart, and the leaf-to-liquid ratio was perfect, not to mention the convenience of not having to wash or chop. About halfway through the cooking time I added another cup of boiling water to the pot. I may not have had to do this, actually, but I was lazy: I wanted to leave the room without watching the pot constantly to make sure it didn't run out of liquid. The collards were soft and tender but not mushy or slimy. The flavor was robust with just the perfect amount of garlic. The shreds of smoked turkey sprinkled throughout the greens (I simply pulled the meat away from the bone while the leg was still in the pot) were not too much--it still tasted like a vegetable dish. The oiliness factor was just right. All in all, a really great side dish. This recipe will feed a crowd. There's only three of us, so we will enjoy the greens for a week. Love this recipe. Definitely a keeper.
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Made this recently for my husband, who is diabetic. I was trying to find some interesting ways...