You can substitute smoked ham or smoked tofu for the turkey if desired.

Serves 4

2 bunches collard greens
2 Tbsp. extra-virgin olive oil
1 medium clove of garlic, minced
1 to 2 ounces smoked turkey, diced
very small
Pinch of hot pepper flakes
Dash of mild vinegar (such as brown
rice vinegar)
Sea salt
Freshly ground pepper

1. Wash collards in a large bowl or sink full of water. Strip the leaves off the stems; slice the leaves into 1⁄2-inch strips.

2. Heat the olive oil in a large sauté pan over medium-high heat. Add the collards, and sauté until wilted and dark green. Add garlic and stir thoroughly to combine the flavors.

3. Pour in enough water to cover by 1⁄4 to 1⁄2 inch. Cover and simmer, for 15 to 20 minutes or until collards are tender. Then remove lid and cook away any remaining water.

4. Add the turkey and pepper flakes; cook briefly just to heat the turkey. Season with a dash of vinegar, salt, and pepper.