Who doesn’t adore a classic banana split? What about a pie that includes each of the components of this traditional favorite? Walnuts can be substituted with almonds. Instead of creating your own crust, you can alternatively use a pre-made chocolate cookie crumb crust.
| Prep Time: | 25 mins |
| Cook Time: | 1 hr 45 mins |
| Total Time: | 2 hrs 10 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 1 (12 ounce) package smoked turkey bacon, chopped
- 8 cups water
- 1 ½ cups chicken broth
- 1 tablespoon sea salt
- 1 teaspoon ground black pepper
- 1 pinch ground cumin
- 1 pinch cayenne pepper
- 1 pinch celery seed
- 1 pinch dried dill weed
- 1 tablespoon salted butter
- 2 medium leeks, chopped
- 2 cloves garlic, minced, or more to taste
- 2 pounds collard greens, rinsed and trimmed
Instructions
- Cook bacon in a large skillet over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels.
- Bring water to a boil in a large pot with chicken broth, salt, pepper, cumin, cayenne, celery seed, and dill.
- While the mixture comes to a boil, melt butter in a small pan over medium-high heat. Saute leeks and garlic in the hot butter until garlic is lightly browned, 3 to 4 minutes. Add to the pot of water.
- Cut collard leaves in half and stir into the boiling mixture. Add cooked turkey bacon and cook over high heat for 30 minutes. Reduce heat and simmer, stirring occasionally, until greens are tender and flavors have melded, about 1 hour.
- Serve hot with or without some of the juice, adding more salt and pepper to taste.
- I used Godshall’s wood-smoked, thick-cut turkey bacon.
Nutrition Facts
| Calories | 102 kcal |
| Carbohydrate | 11 g |
| Cholesterol | 18 mg |
| Dietary Fiber | 5 g |
| Protein | 6 g |
| Saturated Fat | 2 g |
| Sodium | 1093 mg |
| Sugars | 2 g |
| Fat | 5 g |
| Unsaturated Fat | 0 g |