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
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
SOUTHERN-STYLE COLLARD GREENS WITH SMOKED TURKEY
Incredibly delicious southern-style collard greens, reminiscent of my grandmother. These do not contain pork, but you could swap the smoked turkey for ham-hocks if you prefer. These are eyeball measurements to get you started. Please taste as you go and adjust to your liking.
Provided by Chef Resha
Time 1h30m
Number Of Ingredients 19
Steps:
- 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.
- When you're satisfied with the flavor, add the collard greens. Push them down and stir them around until they're submerged. Cover and simmer on low heat for 1 hour.
- Add the vinegar and honey, and cook and additional 30 minutes to 1 hour or until the collard greens are melt-in-your-mouth tender and the smoked meat is falling off the bone.
- Remove the smoked meat bones from the pot, let them cool just enough so you can handle them. With gloved hands or a fork, pick the meat from the bones and add it back to the greens. Taste and adjust.
- When the greens are perfectly seasoned and balanced, serve and enjoy.
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
SOUTHERN-STYLE COLLARD GREENS RECIPE
These Southern-style collard greens are guaranteed to bring some comforting home cooking to your dinner table.
Provided by The Hungry Hutch
Time 2h30m
Number Of Ingredients 8
Steps:
- Add the pork, onion, salt, garlic powder, black pepper, and red pepper flakes to a large pot with 1 quart (4 cups) water. Cover, bring to a boil, reduce to a simmer, and cook for 30 minutes to create the pork broth. (You should be able to wash and prepare the collard greens while you make the broth.)
- Add the cut collard greens to the pork broth, cover, and continue to simmer until nice and silky, anywhere from 45 minutes to 2 hours (or more).
- Remove the smoked pork neck bones, pick the meat off the bones into small pieces, and return the meat to the collard greens, discarding the bones. Add the vinegar, taste, and adjust the seasonings as you see fit. Serve.
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.
POT O'GREENS
Smoked turkey legs and a touch of sugar bring sweet and smoky flavor to these classic Southern-style collard greens. My favorite smoke-injection system for a pot of collards is smoked turkey legs, which are surprisingly simple to make (but also available at most megamarts). They impart just the right amount of smoky goodness without overwhelming the natural flavor of the greens, and they contribute a fair amount of collagen, which of course breaks down into gelatin to provide considerable lip-smacking body. Make sure to weigh the greens after stemming, but before washing. This recipe first appeared in Season 8 of Good Eats.Photo by Lynne Calamia
Provided by Level Agency
Categories Sides & Salads
Time 1h5m
Number Of Ingredients 6
Steps:
- 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.
SOUL FOOD TURNIP GREENS
Turnip greens with smoked turkey is a classic southern soul food side dish. Customize this recipe with your favorite meat (like ham hocks, smoked neck bones, or salted pork) for a delicious family dinner side.
Provided by I Heart Recipes
Categories Side
Time 3h30m
Number Of Ingredients 12
Steps:
- Add the smoked turkey wing into a large pot, then pour in 8 cups of water.
- Place the pot over high heat, and bring to a boil. Let cook for 45-50 minutes.
- While the smoked turkey is cooking, clean your greens. ( Be sure to check out my cooking tutorial to that you can see how I clean my turnip greens).
- Once the greens are cleaned, remove the leaves from the stems, and start adding the turnip leaves in the pot.
- Once all the greens are in the pot, start adding in the onions and bell peppers.
- Next add in the garlic, red pepper flakes, seasoning salt, black pepper, brown sugar, and vinegar.
- Give everything a nice stir, then reduce the heat to medium.
- Let the soul food turnip greens cook for 1 hour & 30 minutes over medium heat.
- Now toss in the turnips, and fold in with the other ingredients. Let cook for another 30 - 45 minutes.
- Serve, and enjoy with some cornbread.
COLLARD GREENS AND SMOKED TURKEY NECKS
An all time favorite of my co-workers. Collard greens are hit everytime at company parties. This recipe was perfected by James and his daughter Joann Brown.
Provided by Rebecca Satrom
Categories Vegetables
Time 3h
Number Of Ingredients 6
Steps:
- 1. Cut up onion into 1/2 inch pieces Cut necks in half Add enough water to just cover the necks Cook until slightly tender; 1 hour on low boil.
- 2. While necks are cooking, wash collard greens and drain. Roll up leaf tightly, slice down the middle long ways. Chop leaf into bite size pieces.
- 3. Add collard greens to the turkey necks and water. Add 2 tbl. of oil Cook for an additional hour or more depending on how tender you like your greens.
- 4. The meat on the turkey necks should flake off the bone. Serve over a bed of rice for a complete meal.
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- Rinse and scrub the greens under running water until they’re clean and free of any grit. Break each leaf into two or three pieces.
- In a large pot, heat up the vegetable oil & once its hot add in the smoked turkey neck. Cook for 3-5 minutes, and then add in the greens, adobo, pepper, smoked paprika, and sugar. Stir well, add in 1/2 cup of water, reduce heat to low & cover. Let cook for 20 minutes.
- Uncover, (you will notice that the amount of greens has reduced dramatically), & add in your red pepper flakes.
- Remove the turkey neck, shred it (removing the meat from the bone), and add both the meat and the bone back into the pot. Cover, add in the remaining 1/4 cup of water, and cook for another 15 minutes. Serve.
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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)
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Estimated Reading Time 6 mins
- Set the Instant Pot to SAUTÉ and add the olive oil followed by the onion and garlic. Sauté for 3-4 minutes to soften then hit the CANCEL button.
- Add the all-purpose seasoning, sugar, and red pepper flakes followed by the smoked turkey meat and chicken broth. Place the lid securely and set the seal to CLOSED. Turn the pressure cooker setting to HIGH for 20 minutes. Quick-release the pressure for the next step.
- Open the pressure cooker and add the greens. Securely place the lid and set the Instant Pot to HIGH for 25 minutes. Again, use the quick-release valve to release the pressure.
- After the cooking time, carefully remove the turkey pieces to a plate to take the meat off of the bones. Stir the smoked turkey meat into greens. Season then with a little salt and pepper if desired and serve with vinegar and hot sauce on the side.
SOUTHERN COLLARD GREENS WITH SMOKED TURKEY » SEA SALT ...
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- Submerge the collard greens in cool water and massage the leaves to remove any debris. Drain the water, rise the collards, then submerge them in cool water again. Repeat the process until the collard greens are free from any dirt. Place them on a kitchen towel to dry them off.
- Remove the collard greens from the stem by working your hand up the base of the stalk until the leaf separates from the stem. Discard the stems. Use your hands to rip the leaves into smaller pieces.
- Combine the chicken broth and smoked turkey necks in a large pot and place it over high heat on the stovetop. Bring it to a boil, then reduce it to a simmer and place a lid on it. Simmer the mixture for 1 hour.
- Add the collard greens, seasoning salt, garlic powder, onion powder, Tony Chachere's Original Creole Seasoning, and hot sauce to the pot, then simmer for 2 hours (covered with lid).
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