In the realm of Southern cuisine, collard greens with smoked turkey and whole-grain buttermilk cornbread stand as iconic dishes, each bursting with flavor and steeped in tradition. Collard greens, known for their hearty texture and slightly bitter taste, are braised with smoked turkey, infusing the pot liquor with a smoky, savory richness. This classic dish is often served alongside whole-grain buttermilk cornbread, a slightly sweet and crumbly bread that perfectly soaks up the flavorful pot liquor. The combination of these two dishes creates a harmonious and comforting meal that is sure to warm the soul.
This article provides detailed recipes for both collard greens with smoked turkey and whole-grain buttermilk cornbread, guiding you through each step of the cooking process. The collard greens recipe includes instructions for preparing the greens, selecting the right smoked turkey, and creating a flavorful broth. The whole-grain buttermilk cornbread recipe offers tips for achieving the perfect texture and incorporating buttermilk for a moist and tangy flavor.
Whether you're a seasoned home cook or just starting your culinary journey, these recipes will empower you to create a delicious and authentic Southern meal. So, gather your ingredients, let's embark on a culinary adventure, and explore the delectable flavors of collard greens with smoked turkey and whole-grain buttermilk cornbread.
SYLVIA'S COLLARD GREENS WITH SMOKED TURKEY
Provided by Food Network
Time 1h5m
Yield 4 to 6 servings
Number Of Ingredients 8
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 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.
TRUE SOUTHERN COLLARD GREENS
My father is from North Carolina, and this is the true TRADITIONAL way to cook some greens, You may substitute the PORK for SMOKED TURKEY.
Provided by ShoeDiva
Categories Collard Greens
Time 2h
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Since Collard Greens are VERY SANDY you must cut of the ends and rinse 3-4 TIMES.
- Stack leaves on top of each other about 15 roll up then cut.
- Cut up salt pork into strips and fry in a pan -- Do not add any OIL or GREASE it will make it's own.
- If your using the smoked turkey, just add to the pot with 1/2 cup of water.
- Smash garlic with knife (do not chop up).
- Add water, red pepper, smashed garlic, onion & garlic powder and black pepper (add the SALT if your using the smoked turkey & add the smoked turkey) to large pot; bring to a boil.
- Add collard greens to pot (water level should be very low--DON'T ADD ANY MORE!).
- Bring back to a boil add salt pork and the grease it made into the pot.
- BE CAREFUL OIL WILL POP WHEN IT HITS THE WATER.
- Stir & cover and bring to very low heat.
- Cook greens for about 1 hour stirring occasionally, then add sugar/Splenda.
- Cook for another 30 minutes stirring occasionally.
- Now you have TRUE Southern Collard Greens.
Nutrition Facts : Calories 375.5, Fat 31.6, SaturatedFat 11.3, Cholesterol 32.6, Sodium 1750.9, Carbohydrate 18.2, Fiber 8.6, Sugar 2, Protein 8.6
TASTY COLLARD GREENS WITH SMOKED TURKEY
Ever had bland or bitter greens? Well not to worry with this recipe. These are the tastiest greens with all the flavor you'll need.
Provided by Lady E
Time 1h20m
Yield 8
Number Of Ingredients 7
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.
Nutrition Facts : Calories 240.2 calories, Carbohydrate 8.4 g, Cholesterol 135.1 mg, Fat 7.1 g, Fiber 5.1 g, Protein 35.6 g, SaturatedFat 1.9 g, Sodium 364.2 mg, Sugar 0.9 g
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
Tips:
- To save time, use pre-chopped collard greens or kale. If using fresh collard greens, remove the tough stems and chop the leaves coarsely.
- Smoked turkey or ham hocks can be used to add flavor to the collard greens.
- Season the cornbread with salt, pepper, and sugar to taste. You can also add other spices, such as garlic powder, onion powder, or chili powder.
- Serve the collard greens and cornbread together as a hearty and flavorful meal.
Conclusion:
The combination of smoky turkey, tender collard greens, and fluffy cornbread is a classic Southern comfort food dish. This recipe is easy to follow and can be made in about an hour. Serve it with your favorite sides, such as mashed potatoes, black-eyed peas, or fried chicken.
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