Southern-style Greens made with turkey broth for a more friendly alternative. 100% gluten free for the most sensitive of celiacs, Just remember to check up on your vinegar! Makes about 15 cups when cooked down, (15 servings)

Recipe Ingredients for Gluten-free Southern Greens with Turkey Broth

7.5	cup, chopped Kale
2	small (1-3/4" to 2-1/2" dia.) Potatoes, Boiled
1	large (3" to 4-1/4" dia.) Potatoes, Boiled
4	serving (Trader Joe's) Turkey Broth
4	tbsp Salted Butter
1	large raw Zucchini
3	cup, chopped Onions
7	serving (Penzeys Spices) Cayenne Pepper
0.5	cup Vinegar red wine
3	cup, chopped Cabbage
5	serving Extra Virgin Organic Olive Oil
16.5	cup, chopped Collards

Recipe Directions for Gluten-free Southern Greens with Turkey Broth

1. Wash all veggies
   
   
2. Chop all veggies (but slice the potatoes and zuchini) *collard greens go down easier and can be cooked for less time if you remove the stems, and start with the harder veggies so that they will have extra time in the pot to cook
   
   
3. As you chop, put them in a giant pot with the turkey broth on med-low heat, mixing well each time
   
   
4. You can add the butter, vinegar and oil at any time
   
   
5. Keep the lid on the pot to preserve the juices
   
   
6. Salt and season as you go to taste, being careful not to overdo it. Aside from Cayenne pepper you will also want a few tbsps of red pepper flakes, salt, and pepper
   
   
7. Once everything is in, put foil over the top of the pot if you arent comfortable with putting the lid in the oven
   
   
8. Place it in the oven at 350 degrees
   
   
9. Let stew anywhere from 1hr to 3hrs
   
   

Categories

Vegetables, Main Dish, American-Southern, Bake, Gluten-Free

Health Information

Nutrition Grade 92% confidence

Good points Low in cholesterol High in dietary fiber High in manganese Very high in vitamin A Very high in vitamin C