This traditional Southern dish is perfect on a fall evening with a roast chicken and mashed potatoes.
2 cups organic low-sodium chicken broth
4 bunches fresh greens (collard, kale, mustard), stems removed and coarsely chopped
6 whole cloves garlic, peeled
4 spring onions, cut into one-inch pieces
1 smoked ham hock (or use a smoked turkey drumstick)
1/2 teaspoon coarsely ground black pepper
- In a large heavy pot, bring broth to a boil. Add remaining ingredients, return to a boil. Reduce heat to low, and barely simmer for about 1 1/2 hours, stirring occasionally.
- Remove ham hock (or turkey drumstick); shred the meat, discarding all skin, fat and bones, and return meat to pot. Crush garlic cloves with a fork and give the whole pot a good stir.
PER SERVING: 160 CAL; 13 G PROT; 5 G TOTAL FAT (1.5 G SAT FAT); 19 G CARB; 18.5 MG CHOL; 137 MG SOD; 11 G FIBER; 1.7 G SUGARS