Southern Style Mixed Greens W Smoked Turkey Recipes

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

Steps:

• Combine onions, ham hocks, and garlic in a stockpot; add chicken broth. Cook mixture over medium heat until meat is falling off the bone, about 2 hours.
• Stir collard greens, vinegar, sugar, salt, and pepper into the broth mixture; cook until greens have reached desired tenderness, about 2 more hours.

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.

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.