Collard Greens And Smoked Turkey Recipes

COLLARD GREENS RECIPE WITH SMOKED TURKEY LEG

Steps:

• Preheat the smoker to 250 degrees F using fruit wood.
• Coat the turkey leg with olive oil and poultry rub.
• Place on smoker until internal temperature reaches 160 degrees Fahrenheit (approximately 2 hours).
• Start by preheating a large stock pot over medium high heat.
• Add olive oil and the diced red onions and soften for about 6 minutes, stirring occasionally.
• Add apple cider vinegar, chicken stock, salt, cayenne pepper, garlic powder and Worcestershire sauce and bring to a simmer.
• Add turkey leg and adjust salt to taste. (You can let this simmer without the greens for up to an hour for more smoky stock flavor if you have time)
• Finally add the chopped greens into the pot over a simmer and stir to mix. Cover and let simmer for one hour or until the greens are soft to taste. Take care to not let the stock come to a boil, keep the simmer as low heat as possible.
• Serve in your favorite bowl and add some of the turkey from the leg in your dish.

SOUTHERN-STYLE COLLARD GREENS WITH SMOKED TURKEY

Steps:

• Remove the thick fibrous stems from your collard greens. Rinse the leaves of the greens thoroughly to remove any dirt and sand. Roll the leaves up and chop them into manageable bite-sized pieces.
• In a large tall stock pot, sauté the leeks and onion in the butter and olive oil over medium heat. Add kosher salt, black pepper, crushed red pepper. Cook until the leeks and onion are translucent, about 7 minutes.
• Add the garlic and cook for 1 minute, stirring to distribute. Add the thyme bundle, and smoked meat. Stir for about a minute to help the thyme release its flavor into the onion mixture.
• Pour in the chicken stock and water, then add the spice blends. Bring to a simmer and cook for 30 minutes with the lid on. Taste the broth mixture, season to taste/adjust.
• When you're satisfied with the flavor, add the collard greens. Push them down and stir them around until they're submerged. Cover and simmer on low heat for 1 hour.
• Add the vinegar and honey, and cook and additional 30 minutes to 1 hour or until the collard greens are melt-in-your-mouth tender and the smoked meat is falling off the bone.
• Remove the smoked meat bones from the pot, let them cool just enough so you can handle them. With gloved hands or a fork, pick the meat from the bones and add it back to the greens. Taste and adjust.
• When the greens are perfectly seasoned and balanced, serve and enjoy.

POT O'GREENS

Steps:

• Place the water and turkey legs in an 8-quart pot over medium-high heat. Cover, bring to a boil, and allow to simmer for 10 minutes.
• In the meantime, remove any large stems from the greens and wash them thoroughly in a sink filled with at least 5 inches of water. Move the leaves around in the water, then let them sit for a few minutes to allow any sand or dirt to fall to the bottom of the sink. Once clean, chop pieces in half. You should have 2 pounds of greens once they are stemmed. (Weigh the greens after stemming, but before washing.)
• Once the turkey legs have simmered for 10 minutes, add the greens, salt, and sugar, reduce the heat to low, cover, and allow to simmer gently until the greens are tender, about 45 minutes, stirring the greens every 10 to 15 minutes. Taste and season with additional salt, if desired. Remove the turkey legs and save for another use or shred into the greens, if desired. Serve immediately.

COLLARD GREENS AND SMOKED TURKEY

Steps:

• In 8-quart stockpot, stir onions, garlic, sugar, pepper flakes, black pepper, broth and vinegar until well blended. Add turkey and collard greens. (Greens may fill pot but will quickly wilt.) Heat to boiling. Reduce heat to low. Cover; simmer 50 minutes.
• Stir in bell peppers. Cover; simmer 10 minutes longer or until greens and bell peppers are tender.
• Remove turkey from broth mixture. Cool turkey about 10 minutes or just cool enough to handle. Remove bones from turkey; cut turkey into bite-size pieces. Return turkey meat to broth mixture.

COLLARD GREENS WITH SMOKED TURKEY WINGS

Steps:

• Saute onions and garlic in oil until soft and add turkey wing. Add chicken stock and chopped or torn greens. As greens cook down, add water as needed and season with salt, pepper and crushed red pepper. Cook until tender, about 45 minutes. Serve with vinegar on the side.

TASTY COLLARD GREENS WITH SMOKED TURKEY

Steps:

• Place turkey necks and collard greens in a 4-quart or larger pot over medium heat. Pour water and chicken broth over top. Add jalapeno, salt, and lemon-pepper seasoning; bring to a boil.
• Boil until greens are tender, about 1 hour.

SOUTHERN COLLARD GREENS WITH SMOKED TURKEY LEG AND ROASTED GARLIC

Steps:

• Preheat the oven to 375 degrees F.
• Place the garlic on a 6-by-6-inch piece of foil, drizzle with 1 tablespoon olive oil and sprinkle with a pinch of salt. Wrap the garlic in the foil and roast until the garlic is softened and fragrant, about 45 minutes. Set aside until ready to use.
• Add the butter and the remaining 2 tablespoons of olive oil to a large Dutch oven over medium heat. Cook until the butter is melted. Add the onions, season with salt and cook until translucent, 3 to 4 minutes. Add the turkey leg and cook until browned, 2 to 3 minutes. Pour in the stock, add a few grinds black pepper and bring to a simmer, about 5 minutes.
• Once simmering, add the collard greens to the Dutch oven, stirring to rotate the greens from the bottom to the top. Add 2 cups of water, leaving the collards fully submerged. Cover and cook until the liquid has almost completely evaporated and the turkey leg is tender, 1 hour to 1 hour 30 minutes. Add water if needed to keep the collards simmering.
• Lower the heat, remove the turkey leg and set aside to cool slightly. Stir in the hot sauce and honey. Remove the garlic from the foil and squeeze the roasted garlic from the skins over the collards. Use a fork to shred the meat from the turkey leg; return the meat and skin to the collards. Season with salt and pepper to taste and remove from the heat. Use a slotted spoon to transfer the collards to a serving dish and serve immediately with your favorite hot sauce if desired.

COLLARD GREENS WITH SMOKED TURKEY

Steps:

• Remove meat from turkey legs and cut. Set aside with bones.
• Heat oil in a saucepan over medium heat. Add jalapeno and garlic; saute until soft, about 5 minutes. Add turkey meat and bones; cook for 3 to 4 minutes.
• Add salt, red pepper flakes, and black pepper. Add water and chicken base; bring to a boil.
• Boil for 3 minutes, then reduce heat to a simmer. Add greens, cover, and simmer until greens are limp and tender, about 5 more minutes. Remove bones before serving.

SOUL FOOD TURNIP GREENS

Steps:

• Add the smoked turkey wing into a large pot, then pour in 8 cups of water.
• Place the pot over high heat, and bring to a boil. Let cook for 45-50 minutes.
• While the smoked turkey is cooking, clean your greens. ( Be sure to check out my cooking tutorial to that you can see how I clean my turnip greens).
• Once the greens are cleaned, remove the leaves from the stems, and start adding the turnip leaves in the pot.
• Once all the greens are in the pot, start adding in the onions and bell peppers.
• Next add in the garlic, red pepper flakes, seasoning salt, black pepper, brown sugar, and vinegar.
• Give everything a nice stir, then reduce the heat to medium.
• Let the soul food turnip greens cook for 1 hour & 30 minutes over medium heat.
• Now toss in the turnips, and fold in with the other ingredients. Let cook for another 30 - 45 minutes.
• Serve, and enjoy with some cornbread.

COLLARD GREENS AND SMOKED TURKEY NECKS

Steps:

• 1. Cut up onion into 1/2 inch pieces Cut necks in half Add enough water to just cover the necks Cook until slightly tender; 1 hour on low boil.
• 2. While necks are cooking, wash collard greens and drain. Roll up leaf tightly, slice down the middle long ways. Chop leaf into bite size pieces.
• 3. Add collard greens to the turkey necks and water. Add 2 tbl. of oil Cook for an additional hour or more depending on how tender you like your greens.
• 4. The meat on the turkey necks should flake off the bone. Serve over a bed of rice for a complete meal.