• 1 tablespoon butter
• 1/4 teaspoon kosher salt
• 1/4 teaspoon cinnamon
• 1 tablespoon brown sugar
Preparation
1. Place sweet potatoes in a large pot and cover with water.
2. Bring to a boil, reduce heat to medium and cook 10-15 minutes or until tender when pierced with a fork.
3. Drain and place potatoes in a large mixing bowl.
4. Mash with sour cream, butter, salt, cinnamon and brown sugar.
5. Serving size should be ½ cup.
Collard Greens
Servings: 4
Total Time: 75 minutes
Ingredients
• smoked turkey necks
• 3 cans fat free chicken broth
• 1 small red onion diced
• 2 clove garlic, minced
• 2 teaspoons olive oil
• 2 – 3 bunches of collard greens
• salt and pepper to taste
• crushed red pepper flakes or Jalapenos (optional)
Preparation
1. Rinse collard greens in the sink under running cold water.
2. Pick greens away from the stem.
3. Stack collard greens into several leaves on top of each other.
4. Using a cutting board and knife, roll the leaves together and cut collard green leaves into 1 inch thick strips.
5. In a large pot, sauté diced red onion, garlic and olive oil.
6. Add equal amounts of water and chicken broth to large pot.
7. Add greens to pot, bring to boil and then reduce heat to simmer.
8. Cover with lid and continue to simmer for 1 hour.
9. In a small pot boil turkey necks over medium-high heat until tender. Once turkey parts are tender, rinse and transfer to the pot containing your collard greens.
10. Once greens are tender, add salt and pepper to taste.
11. Add red pepper flakes or Jalapenos if you want a little heat.
By Chef Eric Paul, BDO Nutrition Expert
Chef Eric Paul is Executive Chef and creator of Alter EatGo, which is a healthy ready-to-eat meal service that provides portion controlled and calorie conscious ethnic cuisine to the Chicago metropolitan area. In addition to running a successful healthy meal delivery service, this up and coming celebrity chef has made numerous appearances on TV and radio and currently blogs about healthy eating topics for the Chicago Tribune. Because he is so passionate about changing the eating habits of at risk populations, he works with organizations such as the AARP, March of Dimes, 100 Black Men of Chicago and YMCA to educate the community about proper nutrition. Chef Eric received his formal culinary training at the Illinois Institute of Art. Currently, he is pursuing his Masters in Nutrition at the University of Illinois at Chicago and personal trainer certification. To find out more about Chef Eric Paul and Alter EatGo, please visit www.altereatgo.com.