Best 2 Collard Greens And Smoked Turkey Recipes

**Tantalizing Taste of Southern Cuisine: Collard Greens and Smoked Turkey**

Embark on a culinary journey to the heart of Southern cooking with this delectable duo: Collard Greens and Smoked Turkey. These classic dishes, steeped in tradition and bursting with flavor, are sure to tantalize your taste buds and leave you craving for more. Discover the secrets to preparing tender collard greens infused with smoky turkey, complemented by a medley of aromatic spices. Learn how to create the perfect balance of flavors, textures, and colors that make this dish a true Southern delight. Additionally, explore variations on this classic, including a vegetarian version and a spicy rendition that adds a kick of heat. Get ready to indulge in a culinary experience that celebrates the richness of Southern cuisine and leaves you with a lasting impression.

Here are our top 2 tried and tested recipes!

COLLARD GREENS AND SMOKED TURKEY

Collard Greens and Smoked Turkey image

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

Ingredients

1 large onion, chopped (1 cup)
3 cloves garlic, finely chopped
2 teaspoons sugar or honey
1 teaspoon crushed red pepper flakes
1 teaspoon black pepper
3 cups Progresso™ reduced-sodium chicken broth (from 32-oz carton)
2 teaspoons white vinegar
1 lb smoked turkey drumstick or wings, skin removed
4 bunches fresh collard greens (about 4 lb), coarsely chopped
1/2 cup coarsely chopped red bell pepper
1/2 cup coarsely chopped green bell pepper

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

COLLARD GREENS WITH SMOKED TURKEY AND WHOLE GRAIN BUTTERMILK CORNBREAD

Collard Greens with Smoked Turkey and Whole Grain Buttermilk Cornbread image

For the cornbread, bacon grease is the most traditional, butter creates a rich aromatic flavor and vegetable oil, such as canola, lets the flavor of the stone-ground corn shine.

Provided by Virginia Willis

Time 50m

Yield 6 servings

Number Of Ingredients 17

Ingredients

2 tablespoons bacon grease, unsalted butter or vegetable oil
2 cups whole grain yellow cornmeal (not cornmeal mix or self-rising cornmeal)
1 teaspoon baking soda
1 teaspoon fine sea salt
2 cups buttermilk
1 large egg, lightly beaten
2 pounds young collard greens (about 2 bunches), tough stems removed
2 tablespoons olive oil
1 onion, chopped
1 clove garlic, finely chopped
4 cups chicken stock or reduced-fat low-sodium chicken broth
2 teaspoons apple cider vinegar
1 teaspoon crushed red pepper flakes
1 bay leaf, preferably fresh
1 smoked turkey drumstick
Coarse kosher salt and freshly ground black pepper
Butter, for serving cornbread, optional

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.

Tips:

Choose fresh collard greens: Look for collard greens that are deep green in color and have no signs of wilting or yellowing.
Wash the collard greens thoroughly: Collard greens can be gritty, so it's important to wash them thoroughly before cooking. Rinse them under cold water and remove any tough stems.
Use a large pot: Collard greens can take up a lot of space, so it's important to use a large pot when cooking them. A Dutch oven or stockpot is a good option.
Season the collard greens well: Collard greens can be a bit bitter, so it's important to season them well. Salt, pepper, garlic, onion, and bacon are all good options.
Cook the collard greens until they are tender: Collard greens can take a while to cook, so be patient. Cook them until they are tender but still have a bit of a bite to them.
Serve the collard greens with your favorite sides: Collard greens are a great side dish for many different meals. They can be served with fried chicken, pork chops, or even fish.

Conclusion:

Collard greens are a delicious and nutritious vegetable that can be enjoyed in many different ways. They are a good source of vitamins A, C, and K, as well as calcium and iron. Collard greens can be cooked in a variety of ways, but the most popular method is to braise them. Braised collard greens are cooked slowly in a flavorful liquid, which helps to tenderize them and bring out their natural sweetness. Collard greens can also be sautéed, steamed, or even grilled. No matter how you choose to cook them, collard greens are a delicious and healthy addition to any meal.