Turkey And Collard Greens Food

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.

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.

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 AND WHOLE GRAIN BUTTERMILK CORNBREAD

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.

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.

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.

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.