Sylvias Collard Greens With Smoked Turkey Recipes

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.

Steps:

• For the whole grain buttermilk cornbread: Preheat the oven to 450 degrees F. Place the fat in a 10 1/2-inch cast-iron skillet or ovenproof baking dish and heat in the oven until sizzling, about 10 minutes.
• Meanwhile, in a bowl, combine the cornmeal, baking soda and salt. In a large measuring cup, combine the buttermilk and egg. Add the buttermilk combination to the cornmeal mixture and stir to combine.
• Remove the heated skillet from the oven and carefully pour the hot fat into the batter. Stir to combine, and then pour the batter back into the hot skillet. Bake until golden brown and a toothpick inserted in the center of the bread comes out clean, 20 to 25 minutes. Remove to a rack to cool slightly. Cut with a serrated knife just before serving.
• For the collard greens: While the cornbread is baking, stack several collard leaves at a time and cut into 1/4-inch strips; repeat until all the leaves are shredded.
• Heat the oil in a large pot over medium heat. Add the onions and cook until clear and translucent, 3 to 5 minutes. Add the garlic and cook until fragrant, 45 to 60 seconds. Add the greens, stock, vinegar, red pepper flakes, bay leaf and turkey; season with salt and pepper. Increase the heat to medium high and bring to a boil. Reduce the heat to medium low, cover and cook until the greens are just tender, 15 to 20 minutes. Taste and adjust for seasoning with salt and pepper. If desired, shred the meat off the turkey drumstick to serve with the collards.
• Serve immediately with hot buttered cornbread.

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.

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.