Southern Living OCTOBER 2007
1. Thoroughly wash greens. Pat dry with paper towels.
2. Remove skin and meat from turkey leg, discarding skin and bone. Coarsely chop meat.
3. Sauté chopped turkey and garlic in hot oil in a large skillet over medium-high heat 2 to 3 minutes. Add vinegar, chicken broth, and pepper; bring to a boil. Add greens, reduce heat to low, and simmer, stirring occasionally, 25 minutes. Stir in 2 Tbsp. maple syrup; simmer, stirring occasionally, 20 to 30 minutes or until greens are tender. Serve immediately.
Note: For a milder flavor, reduce cider vinegar to 1/3 cup and maple syrup to 1 Tbsp.; increase chicken broth to 1/2 cup. Proceed with recipe as directed.
Sweet-and-Tangy Braised Kale With Smoked Turkey: Substitute 1 (16-oz.) package fresh kale for collard greens. Prepare recipe as directed.
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