Smoked Turkey Braised Greens Recipes

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SMOKED TURKEY AND GREENS



Smoked Turkey and Greens image

Provided by Robert Irvine : Food Network

Categories     main-dish

Time 1h45m

Yield 8 to 12 servings

Number Of Ingredients 9

24 smoked turkey legs
Freshly ground black pepper
1 tablespoon grapeseed oil
3 cloves garlic, lightly crushed with the side of a knife blade and minced
1/2 teaspoon crushed red pepper
1 head cabbage, shredded in a food processor
1 pound collard greens, cleaned
1 pound fresh spinach, soaked in salt water to remove grit and dried in a salad spinner
Salt

Steps:

  • Preheat oven to 350 degrees F. Season turkey legs with black pepper, Heat grapeseed oil in a large deep pot over medium-high heat. Add turkey legs and brown in batches on all sides. Transfer to a roasting pan, cover with foil, place in oven and roast until fork tender, about 35 minutes.
  • Add garlic to pot and lightly saute over medium heat being careful not to burn the garlic. Stir in the crushed red pepper and shredded cabbage and allow to cook about 10 minutes. Add collard greens and cook for 10 minutes more. Add spinach, season with salt and freshly ground black pepper and cook until tender but still bright green. Transfer greens to a platter and top with turkey legs.

SMOKED TURKEY BRAISED GREENS (RECIPE COURTESY RACHAEL RAY)



Smoked Turkey Braised Greens (Recipe Courtesy Rachael Ray) image

Try the Smoked Turkey Braised Greens for a down-home comfort food taste. In the southern regions of the USA, we love greens like collards and kale. Unfortunately I was raised like most good southern girls to boil those greens to death. This recipe shows you a new technique for getting succulent greens without losing the nutrients from boiling. I made these greens for Christmas dinner using smoked ham instead of turkey and -- wow!!! It was out of this world good! My husband Keith hates collards but he had a third helping of these AND I caught him nibbling in the kitchen later that night! Enjoy!

Provided by Adrienne in Reister

Categories     Vegetable

Time 30m

Yield 4 serving(s)

Number Of Ingredients 10

1 tablespoon extra virgin olive oil, 1 turn of the pan
1 tablespoon butter
1/2 lb thick cut deli sliced smoked turkey, diced
1 medium onion, chopped
8 cups mixed greens, coarsely chopped (cook's choice ( select collard, dandelion, mustard, chard)
salt and pepper
2 tablespoons cider vinegar, 2 good splashes
2 teaspoons sugar
3 -5 dashes hot sauce
1 -1 1/2 cup beer or 1 -1 1/2 cup chicken stock

Steps:

  • Difficulty: Easy.
  • Heat a large skillet over medium high heat.
  • Add extra-virgin olive oil and butter.
  • When butter melts into extra-virgin olive
  • oil, add smoked turkey and caramelize meat, a couple of minutes on each side.
  • Add onions and cook 3 to 4 minutes more. Wilt greens into the pan and season with salt and pepper.
  • Cook and toss the greens a minute or 2 more then add the vinegar - lean back so the fumes don't knock you out - sugar and hot sauce.
  • Cook off vinegar for a minute then add beer or stock, enough to coat the pan and loosen up greens in liquid.
  • Reduce heat to medium low.
  • Simmer greens 10 to 15 minutes until no longer bitter.

Nutrition Facts : Calories 158.8, Fat 7.6, SaturatedFat 2.6, Cholesterol 31.5, Sodium 546.8, Carbohydrate 8.4, Fiber 0.4, Sugar 3.9, Protein 10.5

BRAISED TURNIP GREENS



Braised Turnip Greens image

Bitter greens like turnips are rich in flavor, and the smoky turkey wings in this recipe take them to the next level. Create your own stock from the smoked turkey to double down on flavor of the finished wings.

Provided by Food Network Kitchen

Categories     side-dish

Time 2h35m

Yield 4 to 6 servings

Number Of Ingredients 9

2 pounds smoked turkey wings, chopped into quarters
2 tablespoons olive oil
1 medium Vidalia onion, diced
5 cloves garlic, minced
1/2 teaspoon red pepper flakes
4 pounds turnip greens, well rinsed, tough stems removed, leaves chopped
1/4 cup apple cider vinegar
2 tablespoons brown sugar
Kosher salt and freshly ground black pepper

Steps:

  • Place the turkey wings in a 3-quart saucepan and add enough water to just cover them, about 5 cups. Bring to a boil, skimming off any foam that forms on the surface. Reduce to a simmer and let cook, uncovered, 1 1/2 hours. Strain the wings and remove the meat from the bones and set aside; discard the bones. Reserve 1 1/2 cups of the broth; save the remaining broth for another use.
  • Heat the oil in a large pot over medium-high heat. Once hot, add the onion and cook until softened, 2 to 3 minutes. Add the garlic and red pepper and cook 1 minute more. Add turnip greens in batches, allowing each batch to wilt and stirring to distribute before adding the next batch.
  • Once all the greens are added, stir in the vinegar, brown sugar, 1 teaspoon salt and 1/2 teaspoon black pepper. Return the turkey to the pot along with the reserved broth. Reduce the heat to low, cover and let simmer until the greens are very tender, about 40 minutes.

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