Turkey And Collard Greens Recipes

SOUTHERN-STYLE COLLARD GREENS WITH SMOKED TURKEY

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.

POT O'GREENS

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.

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 AND TURKEY QUICHE

Steps:

• Heat oven to 350°F. Wash collard green leaves. Cut off long stem at the base of each leaf; carefully shave the remaining thick stem. In 2-quart saucepan, heat water to boiling. Cook leaves in boiling water about 3 minutes or until slightly softened; drain. Dry leaves with paper towels and flatten. Chop collard greens.
• In small bowl, stir together flour and 1/4 teaspoon salt. Cut in butter and shortening, using pastry blender or crisscrossing 2 knives, until mixture looks like coarse crumbs. Stir in egg and cold water until pastry clings together. Shape into a ball; flatten. Roll between sheets of waxed paper. Peel off top sheet. Turn pastry into ungreased 9-inch pie plate or quiche pan; remove other sheet. Press edge of pastry with fork for decoration.
• Arrange collard greens and turkey in shell. Sprinkle with 1 cup of the cheese. In small bowl, beat eggs, whipping cream, 1/2 teaspoon salt and the pepper, using fork, until blended. Pour into shell. Sprinkle with remaining 1/2 cup cheese.
• Bake quiche 40 to 45 minutes or until knife inserted in center comes out clean. Let stand 20 minutes. Cut into wedges. Store covered in refrigerator.

COLLARD GREENS AND SMOKED TURKEY

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.

COLLARD GREENS WITH SMOKED TURKEY

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.

COLLARD GREENS WITH TURKEY BACON

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.

COLLARD GREENS WITH SMOKED TURKEY

Steps:

• Rinse turkey butts and boil for 2 hours in 2 quarts of water. Keep adding water as it boils off so that it is always 2 quarts.
• Clean collard greens and remove the stems. Tear into small pieces. Put into seperate pot. It may look like a lot of greens, but they shrink when cooked.
• Remove turkey butts and set aside to cool.
• Pour the hot turkey broth over the greens.(don't burn yourself!).
• Pick the meat off of the butts and discard fat and skin.
• Add turkey meat to the simmering collards.
• Bring to boil and simmer for 1 hour, or until greens are tender.
• When serving, use a large spoon with holes. When you're finished with the greens the remaining broth makes a great base for soup (pot licker soup). Just add egg noodles and enjoy the flavor and the vitamins.

SOUTHERN COLLARD GREENS WITH SMOKED TURKEY LEG AND ROASTED GARLIC

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.

COLLARD GREENS STUFFED WITH QUINOA AND TURKEY

Steps:

• Fill a bowl with cold water. Bring a large pot of water to a boil while you carefully remove the thick, tough stems from collard greens, trying to keep leaves intact. Break them off about 1 to 2 inches into the leaf, where they become less ropey. When water in pot comes to a boil, salt generously and add collard leaves, in batches. Blanch 2 minutes and transfer to cold water. Drain, gently squeeze out excess water and set aside on paper towels.
• Heat 2 tablespoons of oil over medium heat in a large lidded skillet and add onion. Cook, stirring, until tender, about 5 minutes. Add garlic and a generous pinch of salt and cook, stirring, until garlic is fragrant, 30 seconds to a minute. Add tomatoes with juice, sugar, currants, cinnamon, allspice, and salt to taste. Cook, stirring often, until tomatoes have cooked down and mixture is fragrant, 10 to 15 minutes. Remove from heat.
• In a large bowl combine quinoa, turkey, mint and parsley. Add tomato mixture and stir together. Season to taste with salt and pepper.
• Oil a wide, deep, lidded sauté pan or saucepan with olive oil. To fill leaves, place one on your work surface, vein side up with stem end nearest to you. The leaf may have a big space in the middle where you stemmed it; if it does, pull the two sides of the leaf in toward each other and overlap them slightly. Place 2 level tablespoons of filling on bottom center of each leaf, leaving a margin of about 3/4 inch below. Fold bottom up and over, fold sides over, then roll up tightly, tucking in the sides as you go. Place seam side down in pan, crowding the pan with snug layers. Drizzle on remaining 2 tablespoons of olive oil.
• Whisk together 1/2 cup water, tomato paste and lemon juice. Season with salt if desired. Pour over stuffed collard greens. The rolls should be just submerged. Add more water if necessary. Cover stuffed leaves with a round of parchment or wax paper, and place a plate or small lid over the paper to weight them during cooking. Bring to a simmer, cover and simmer over low heat for 30 to 45 minutes. Leaves should be just tender. Remove from heat and carefully remove rolls from pot with a slotted spoon or tongs. Serve warm or cold, with juice from pan spooned over if desired.

TURKEY AND COLLARD GREENS

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.