Smoky Southern-Style Collards

For anyone who is an aficionado of Southern cooking, it
might be surprising to find a reference to this cuisine in
keeping with the Paleo Diet. Traditional recipes include
hog jowls or feet. In lieu of fatty pork cuts, diced lean turkey
sautéed with garlic and onions, and then charred, imparts a
savory, smoky flavor to this dish without the saturated fat.
SERVES 4

2 tablespoons extra virgin olive oil

1 medium yellow onion, diced

4 garlic cloves, minced

½ teaspoon dried thyme

½ teaspoon dried basil

4 ounces Roasted Turkey Breast, diced (page 90)

2 bunches collard greens, coarsely chopped, with

stems

removed

Heat olive oil in a cast iron skillet over medium flame. Stir in
onion and sauté for five to eight minutes, until translucent.