COLLARD GREENS AND SMOKED TURKEY
From Betty's Soul Food Collection... North, south, east and west-no matter where you hail from, all signs point to this coast-to-coast favorite, simmered with smoked turkey, collard greens and bell peppers.
Provided by Betty Crocker Kitchens
Categories Entree
Time 1h35m
Yield 6
Number Of Ingredients 11
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.
Nutrition Facts : Calories 200, Carbohydrate 20 g, Cholesterol 55 mg, Fat 1/2, Fiber 9 g, Protein 22 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 370 mg, Sugar 8 g, TransFat 0 g
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.
SMOKED TURKEY AND GREENS
Provided by Robert Irvine : Food Network
Categories main-dish
Time 1h45m
Yield 8 to 12 servings
Number Of Ingredients 9
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.
SOUTHERN STYLE MIXED GREENS W/ SMOKED TURKEY
Having been raised in the South, Greens was a staple that we had quite often. So I grew up eating them often. Mama always made a mess of greens as she called them fresh from the garden. Every Southerner has a favorite recipe that they prefer to use. This of course is mine. There is no right or wrong way to make greens in my...
Provided by Rose Mary Mogan
Categories Vegetables
Time 2h55m
Number Of Ingredients 11
Steps:
- 1. Add Turkey legs to a large pot, cover with water, and bring to a boil, then lower heat and cook till turkey legs are tender, and begin to pull away from the bone.
- 2. Remove turkey legs from pot to a large platter and allow to cool. Then remove bones, & splinters, and then chop into bite size pieces.
- 3. Add greens to pot, along with spices, sugar, & vinegar, and additional chicken stock or water as needed. Cover with lid and return to boil, then lower heat to a simmer, and continue to cook as desired, about 1 hour or more as desired.
- 4. Add the cooked Turkey back into the pot & cook about 1/2 hour or longer as desired.
- 5. Now add the chopped onions, & minced garlic, & continue to cook.
- 6. Add butter as desired, and stir till melted.
- 7. Serve with your favorite condiments, and Corn Bread, if desired. I served mine with my own Canned Pickled Okra.
- 8. Corn Bread is the preferred bread of choice for many Southerners. Here is the link for my recipe: http//www.justapinch.com/recipes/bread/savory-bread/mamas-buttermilk-corn-bread.html?p=1
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 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
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SOUTHERN COLLARD GREENS WITH SMOKED …
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4.6/5 (18)Category Side DishCuisine AmericanEstimated Reading Time 6 mins
- 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.
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- 1. Start by pulling and tearing greens away from stems. Take a hand full of greens, roll them up and cut the rolls horizontally once, resulting in medium-size pieces.
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