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.
SOUTHERN COLLARD GREENS WITH SMOKED TURKEY LEG AND ROASTED GARLIC
Collard greens are found in every Southern household. I want to keep that tradition alive, but let's freshen and quicken it up! My pop of sweet roasted garlic brings added flavor to any table.
Provided by Food Network
Categories side-dish
Time 2h40m
Yield 6 to 8 servings
Number Of Ingredients 10
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 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
COLLARD GREENS WITH SMOKED TURKEY
Make and share this Collard Greens With Smoked Turkey recipe from Food.com.
Provided by luv2makesoup
Categories Collard Greens
Time 3h
Yield 10 serving(s)
Number Of Ingredients 2
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.
Nutrition Facts : Calories 70.8, Fat 1, SaturatedFat 0.1, Sodium 43.6, Carbohydrate 13.4, Fiber 7.6, Sugar 1.1, Protein 5.8
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