Spicy Taco Slow Simmered Greens
Spicy Taco Slow Simmered Greens
Ingredients
- 2 Tbsp. olive oil or bacon fat
- 1 small onion, sliced
- 3 cloves garlic, sliced
- 1 plum tomato, sliced
- 1 small red bell pepper or red jalapeno pepper, sliced
- 1 smoked turkey neck or ham bone
- 1/2 lb. collard greens, washed and cut or torn into 1" ribbons*
- 1/2 lb. kale, washed and cut or torn into 1" ribbons
- 2 1/2 cups water, divided
- 1/2 tsp. salt
- 1 Tbsp. vinegar
- 1 serving Spicy Taco Soup Keto Chow
Instructions
- Heat the oil over medium heat in a large Dutch oven or soup pot with a heavy lid.
- Add the onion, garlic, tomato, and bell pepper and cook until the onion is translucent and the vegetables are fragrant. Then add the turkey neck to the pot.
- Add all the greens, then stir and cover the pot. After one minute, open the lid and stir again.
- If all the greens don’t fit at first, put as many as you can and wait until some have wilted, then add the rest.
- Add 1 cup of water, and the salt and vinegar. Stir again and cover the pot.
- Reduce heat to low and simmer for approximately 40 minutes, stirring occasionally and checking to make sure there is enough liquid inside the pot. You don’t want the bottom of the pot to scorch.
- After 40 minutes, mix the Keto Chow with 1 1/2 cups water and stir into the greens.
- Simmer for another 10 minutes.
- Remove the neck bone or ham bone and shred any meat to mix into greens if desired.
- Serve as a side with your favorite main course. This dish is especially good with roasted and barbecued meats, keto cornbread, or Creamy Keto Baked Cauliflower and Cheese.