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.
COLLARD GREENS
Before the kale craze, there were collard greens, a go-to veggie in American Black households. The process of cleaning and prepping the greens is key for making them deliciously tender and tasty. Cut the leaves from the tough center rib before slicing-the thinner, the better. Collards are traditionally cooked with smoked meat like ham hocks or turkey wings, adding an extra dimension of flavor to the bitter greens.
Provided by Food Network Kitchen
Categories side-dish
Time 55m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Rinse and dry the collard greens. Cut each leaf in half, removing and discarding the center rib. Stack a few leaves on top of each other, tightly roll together and thinly slice. Continue with the remaining leaves. Set aside.
- Heat the olive oil in a large pot over medium-high heat until hot. Add the smoked turkey and cook, stirring occasionally, until browned all over, 3 to 5 minutes. Stir in the red pepper flakes and cook for 30 seconds. Add the sliced collard greens, vinegar, sugar, garlic powder and onion powder; season with 1 teaspoon salt and a few grinds of pepper. Stir to incorporate (a pair of tongs works great for this).
- Reduce the heat to low and cover the pot. Cook, stirring occasionally, until the greens are wilted, tender and darker in color, 30 to 40 minutes. Season with salt and pepper.
SYLVIA'S COLLARD GREENS WITH SMOKED TURKEY
Provided by Food Network
Time 1h5m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- In a 4-quart saucepan, bring the water and smoked turkey to a boil over high heat. Reduce the heat and simmer, covered, for 1 hour.
- While the turkey is cooking, wipe the collards with a damp towel, then wash 2 or 3 times or until all the dirt and grit has been removed. Chop the greens into 1/4-inch pieces; you will have 10 cups of chopped greens.
- Add the collards, oil, salt, black pepper, sugar and red pepper flakes to the saucepan. Return to a boil, reduce the heat and simmer, covered, for 30 minutes longer. Discard the turkey before serving, or chop the turkey meat and add it to the collards.
TASTY COLLARD GREENS WITH SMOKED TURKEY
Ever had bland or bitter greens? Well not to worry with this recipe. These are the tastiest greens with all the flavor you'll need.
Provided by Lady E
Time 1h20m
Yield 8
Number Of Ingredients 7
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.
Nutrition Facts : Calories 240.2 calories, Carbohydrate 8.4 g, Cholesterol 135.1 mg, Fat 7.1 g, Fiber 5.1 g, Protein 35.6 g, SaturatedFat 1.9 g, Sodium 364.2 mg, Sugar 0.9 g
COLLARD GREENS WITH TURKEY BACON
A twist on the classic collard greens using thick, wood-smoked turkey bacon.
Provided by ally-gator
Time 2h10m
Yield 8
Number Of Ingredients 13
Steps:
- 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.
Nutrition Facts : Calories 101.9 calories, Carbohydrate 10.7 g, Cholesterol 17.6 mg, Fat 5 g, Fiber 4.6 g, Protein 5.6 g, SaturatedFat 1.7 g, Sodium 1093.4 mg, Sugar 1.9 g
SOUTHERN COLLARD GREENS WITH SMOKED TURKEY LEG AND ROASTED GARLIC
Collard greens are found in every Southern household. I want to keep that tradition alive, but let's freshen and quicken it up! My pop of sweet roasted garlic brings added flavor to any table.
Provided by Food Network
Categories side-dish
Time 2h40m
Yield 6 to 8 servings
Number Of Ingredients 10
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
If you like collard greens then this is what you want. Put down your book, pick up a fork, and dive in because this is captivation. And it's simple.
Provided by darianmotley
Time 45m
Yield 8
Number Of Ingredients 10
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.
Nutrition Facts : Calories 440.5 calories, Carbohydrate 12.5 g, Cholesterol 146 mg, Fat 19.8 g, Fiber 6.9 g, Protein 52.9 g, SaturatedFat 5.7 g, Sodium 6028.6 mg, Sugar 1.7 g
TASTY COLLARD GREENS
A classic recipe for collard greens that uses smoked turkey to add some flavor. Greens are simmered in chicken stock, then spiced with a dash of red chile flakes.
Provided by ANADRI
Categories Side Dish Vegetables Greens
Time 2h30m
Yield 10
Number Of Ingredients 7
Steps:
- Heat olive oil in a large pot over medium heat. Add garlic, and gently saute until light brown. Pour in the chicken stock, and add the turkey leg. Cover the pot, and simmer for 30 minutes.
- Add the collard greens to the cooking pot, and turn the heat up to medium-high. Let the greens cook down for about 45 minutes, stirring occasionally.
- Reduce heat to medium, and season with salt and pepper to taste. Continue to cook until the greens are tender and dark green, 45 to 60 minutes. Drain greens, reserving liquid. Mix in red pepper flakes if desired. Use liquid to reheat leftovers.
Nutrition Facts : Calories 141.6 calories, Carbohydrate 10.6 g, Cholesterol 22.7 mg, Fat 7.9 g, Fiber 5.4 g, Protein 9.6 g, SaturatedFat 1.4 g, Sodium 688.7 mg, Sugar 1.4 g
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SOUTHERN-STYLE COLLARD GREENS WITH SMOKED TURKEY
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- 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.
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- Heat the oil in a large pot over medium-high heat, add the onions and cook till softened, about 5 minutes. Add the paprika, red pepper flakes, bouillon powder, salt, and pepper. Stir and cook until the garlic becomes fragrant. Few seconds.
- Add the chicken broth and the smoked turkey legs. Turn up the heat and leave to cook for about 20 to 30 minutes. (The turkey will release it’s smokey flavor inside the broth)
- Add more water or stock if needed. Turn the heat to low, add the collard greens and stir till everything wilts down. Cover and cook for 40 to 60 minutes, depending on how tender you want your greens. Be sure to stir at intervals.
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