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 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 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 AND WHOLE GRAIN BUTTERMILK CORNBREAD
For the cornbread, bacon grease is the most traditional, butter creates a rich aromatic flavor and vegetable oil, such as canola, lets the flavor of the stone-ground corn shine.
Provided by Virginia Willis
Time 50m
Yield 6 servings
Number Of Ingredients 17
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.
TURKEY AND COLLARD GREENS
Since my bf was out of town, I was cooking for one and interested in trying healthy new recipes. I decided to try a blood type diet recipe, I am a type AB+ Blood type and after a little research I discovered a recipe on a blood type diet forum that I wanted to try. When cooking for myself, I seem have trouble just following the recipe, so I made a few changes. This is a one pan meal for two persons, pretty healthy, delicious and smells wonderful. This recipe made enough food for two meals and cost me around $6 to make.
Provided by K c6462
Categories One Dish Meal
Time 2h
Yield 2 , 2 serving(s)
Number Of Ingredients 10
Steps:
- Saute onion, garlic until softened in a large pan, then add mushrooms (that has a lid and can be placed in the oven) while oven heats to 350°F.
- Place collard greens on top.
- Place the turkey leg on top and drizzle a little oil on top).
- Season the turkey leg.
- Bake covered for 30 minutes.
- Cut and place the potatoes in a bowl and drizzle dressing and stir to coat.
- Place on each side of the turkey leg, cover and return to the oven.
- Bake for one hour, then remove the lid and bake uncovered the remaining 30 minutes.
Nutrition Facts : Calories 998.3, Fat 43, SaturatedFat 10.7, Cholesterol 290.1, Sodium 1060.2, Carbohydrate 60.7, Fiber 14.2, Sugar 7.1, Protein 93.5
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
More about "turkey and collard greens recipes"
SOUTHERN-STYLE COLLARD GREENS WITH SMOKED TURKEY
From carnaldish.com
Reviews 7Total Time 1 hr 30 minsServings 12-14
- 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.
- In a large tall stock pot, sauté the leeks and onion in the butter and olive oil over medium heat. Add kosher salt, black pepper, crushed red pepper. Cook until the leeks and onion are translucent, about 7 minutes.
- Add the garlic and cook for 1 minute, stirring to distribute. Add the thyme bundle, and smoked meat. Stir for about a minute to help the thyme release its flavor into the onion mixture.
- Pour in the chicken stock and water, then add the spice blends. Bring to a simmer and cook for 30 minutes with the lid on. Taste the broth mixture, season to taste/adjust.
SMOKED TURKEY COLLARD GREENS RECIPE | ALTON BROWN
From altonbrown.com
4.1/5 (11)Category Sides & SaladsServings 4Total Time 1 hr 5 mins
- Place the water and turkey legs in an 8-quart pot over medium-high heat. Cover, bring to a boil, and allow to simmer for 10 minutes.
- In the meantime, remove any large stems from the greens and wash them thoroughly in a sink filled with at least 5 inches of water. Move the leaves around in the water, then let them sit for a few minutes to allow any sand or dirt to fall to the bottom of the sink. Once clean, chop pieces in half. You should have 2 pounds of greens once they are stemmed. (Weigh the greens after stemming, but before washing.)
- Once the turkey legs have simmered for 10 minutes, add the greens, salt, and sugar, reduce the heat to low, cover, and allow to simmer gently until the greens are tender, about 45 minutes, stirring the greens every 10 to 15 minutes. Taste and season with additional salt, if desired. Remove the turkey legs and save for another use or shred into the greens, if desired. Serve immediately.
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