Tasty Collard Greens With Smoked Turkey Food

TASTY COLLARD GREENS

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.

SYLVIA'S COLLARD GREENS WITH SMOKED TURKEY

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.

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.

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.

TASTY COLLARD GREENS WITH SMOKED TURKEY

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.

TASTY COLLARD GREENS

Steps:

• Heat oil in a large pot over medium heat. Saute garlic until light brown. Add turkey leg and chicken broth, cover and simmer until turkey leg is tender. Remove turkey leg and cool slightly so comfortable to remove and chop meat and return turkey meat to pot. *(See note above in the description.).
• Add collard greens and turn heat up to medium-high and let the greens cook down for about 45 minutes, stirring occasionally.
• Reduce the heat and season with salt, pepper and red pepper flakes (if desired.).
• Continue to cook until greens are tender - about 45 to 60 minutes.
• Drain greens and reserve liquid to reheat leftovers. I often freeze some of the liquid and use with frozen greens at another time.