BY SHIRLEY TUCKER
To share YOUR on-the-road food experiences and recipes,
you can email me at firstname.lastname@example.org.
I use ground turkey a lot because it?s usually readily available and it?s often lower in fat than ground chicken. You have to be careful that you don?t get just ground chicken or turkey that doesn?t say it?s lean or extra lean, because they grind up the fat and skin into the ground meat and then you?re no better off than if you were eating red meat.
I?ve been making regular old chili with the ground turkey, but I wanted to try something a little different. I have been seeing collards greens in the store in the southern parts of the United States and I know they are considered one of the healthy foods with all kinds of good-for-you stuff in them. The only information I could get on cooking them though, had pork hocks added for flavour?delicious, but not too good for you.? Kind of defeats the purpose of eating something with healthy properties, doesn?t it?
I knew collards had to be cooked at least 30 minutes so they fit perfectly into this chili. I was sceptical at first about making this dish, but it turned out to be a comfort food of a different kind. This recipe isn?t very spicy, but if you?re like me and like it spicier, you can always add more chili pepper flakes or hot sauce at the table. This is easy to make and tastes really, really good. Leftovers for lunch the next day are even better. I hope you enjoy it. Serve with a chunk of crusty bread to sop up the delicious broth. I like the crunch of the tomatoes, onions and avocado on top, so I always dress my chili with them.?
I?ve had some of you ask if I really have all those herbs and spices with me in my RV. Yes, I do. I have them in a couple of shoe boxes, stuffed in a corner of the closet to take out when I need them. Also, yes these are all created in my RV. I am a full-timer now and the only kitchen I have access to is my little RV galley. Still having fun seeing the continent.