This riff on traditional, slow cooked greens is tender and full of savory flavor. Buy a bag of pre-washed and chopped greens, or even frozen greens to make this dish even easier to bring together!
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.
Notes
*This recipe calls for collard greens and kale, but mustard greens, turnip greens, and even cabbage are all delicious prepared this way.The nutrition information does not include the ham hock/turkey neck option of shredded meat.