Turkey and Collard Greens

• 2 tablespoons olive oil (used half butter half oil)
• 1 garlic clove (minced)
• 1 medium onion (chopped course)
• 1 12 cups fresh white mushrooms (quartered and optional)
• 1 bunch collard greens (5-7 large leaves, stems mostly removed, chopped)
• 1 turkey leg, large (frozen or fresh)
• 1 cup broth (I used miso)
• seasoning (any poultry seasoning, turmeric, garlic powder, lemon pepper, salt, etc)
• 2 russet potatoes (cut into bit sized piece)
• 2 tablespoons Italian salad dressing

1. Saute onion, garlic until softened in a large pan, then add mushrooms (that has a lid and can be placed in the oven) while oven heats to 350F.
2. Place collard greens on top.
3. Place the turkey leg on top and drizzle a little oil on top).
4. Season the turkey leg.
5. Bake covered for 30 minutes.
6. Cut and place the potatoes in a bowl and drizzle dressing and stir to coat.
7. Place on each side of the turkey leg, cover and return to the oven.
8. Bake for one hour, then remove the lid and bake uncovered the remaining 30 minutes.

olive oil, garlic, onion, fresh white mushrooms, collard greens, turkey, broth, poultry seasoning, potatoes, italian salad dressing

Taken from www.food.com/recipe/turkey-and-collard-greens-287260 (may not work)