Best 11 Celestes Collard Greens With Turkey Recipes

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Are you looking for a hearty and flavorful dish to spice up your dinner table? Look no further than celestes collard greens with turkey! This delectable dish is packed with flavor and nutrition, making it a healthy and satisfying meal option. With its tender collard greens, succulent turkey, and aromatic spices, celestes collard greens with turkey is sure to be a hit with the whole family. In this article, we'll guide you through the steps to prepare this delicious dish with ease. So, gather your ingredients, put on your apron, and get ready to tantalize your taste buds with the ultimate comfort food experience!

Check out the recipes below so you can choose the best recipe for yourself!

SOUTHERN-STYLE COLLARD GREENS WITH SMOKED TURKEY



Southern-Style Collard Greens with Smoked Turkey image

Incredibly delicious southern-style collard greens, reminiscent of my grandmother. These do not contain pork, but you could swap the smoked turkey for ham-hocks if you prefer. These are eyeball measurements to get you started. Please taste as you go and adjust to your liking.

Provided by Chef Resha

Time 1h30m

Number Of Ingredients 19

4 large bundles of collards, stemmed and chopped
1 stick butter (salted)
1/4 cup olive oil
2 large leeks, chopped and rinsed thoroughly
1 medium yellow onion, chopped
1 teaspoon crushed red pepper flakes
1 bundle of fresh thyme, tied with kitchen twine
1 teaspoon herbes de provence
1 teaspoon garlic & onion mix (SEE NOTES BELOW)
1 teaspoon smoked paprika, garlic, chili & chives mix (SEE NOTES BELOW)
2 teaspoons - 1 tablespoon kosher salt
1 teaspoon black pepper
3 cloves garlic, chopped
2 smoked turkey necks
2 smoked turkey wings
1 quart high-quality chicken stock (not low sodium)
3 cups water
1/4 cup apple cider vinegar (with the mother, if possible)
1 tbsp wildflower honey

Steps:

  • Remove the thick fibrous stems from your collard greens. Rinse the leaves of the greens thoroughly to remove any dirt and sand. Roll the leaves up and chop them into manageable bite-sized pieces.
  • In a large tall stock pot, sauté the leeks and onion in the butter and olive oil over medium heat. Add kosher salt, black pepper, crushed red pepper. Cook until the leeks and onion are translucent, about 7 minutes.
  • Add the garlic and cook for 1 minute, stirring to distribute. Add the thyme bundle, and smoked meat. Stir for about a minute to help the thyme release its flavor into the onion mixture.
  • Pour in the chicken stock and water, then add the spice blends. Bring to a simmer and cook for 30 minutes with the lid on. Taste the broth mixture, season to taste/adjust.
  • When you're satisfied with the flavor, add the collard greens. Push them down and stir them around until they're submerged. Cover and simmer on low heat for 1 hour.
  • Add the vinegar and honey, and cook and additional 30 minutes to 1 hour or until the collard greens are melt-in-your-mouth tender and the smoked meat is falling off the bone.
  • Remove the smoked meat bones from the pot, let them cool just enough so you can handle them. With gloved hands or a fork, pick the meat from the bones and add it back to the greens. Taste and adjust.
  • When the greens are perfectly seasoned and balanced, serve and enjoy.

TASTY COLLARD GREENS WITH SMOKED TURKEY



Tasty Collard Greens with Smoked Turkey image

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

2 pounds smoked turkey necks
4 bunches collard greens - rinsed, trimmed and chopped
2 cups water
1 (14.5 ounce) can chicken broth
1 medium jalapeno pepper, seeded and minced
¼ teaspoon seasoned salt
¼ teaspoon lemon-pepper seasoning

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



Collard Greens with Smoked Turkey image

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

3 pounds smoked turkey legs
1 tablespoon olive oil
1 medium jalapeno pepper, very thinly sliced
3 cloves garlic, minced
4 tablespoons salt, or more to taste
2 tablespoons crushed red pepper flakes
2 teaspoons ground black pepper
3 cups water
3 tablespoons chicken base
5 bunches collard greens - rinsed, trimmed, and chopped

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 WINGS



Collard Greens with Smoked Turkey Wings image

Provided by Food Network

Categories     side-dish

Time 1h5m

Number Of Ingredients 9

5 pounds collard greens, cleaned and stems removed
2 white onions, diced
6 cloves garlic, minced
1 1/2 tablespoons vegetable oil
1 teaspoon crushed red pepper
1 smoked turkey wing
2 cups chicken stock
Salt and pepper
1/4 cup cider vinegar

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.

CELESTE'S COLLARD GREENS WITH TURKEY



Celeste's Collard Greens with Turkey image

These pork-free collards are a combination of different ingredients that I have tried in my greens over the years trying to perfect them. This is what I finally came up with. Everyone loves them!

Provided by CelestialBeing

Time 1h20m

Yield 8

Number Of Ingredients 13

¼ cup olive oil
¼ pound turkey bacon, chopped
¼ pound bulk turkey sausage
1 medium onion, thinly sliced
5 tablespoons chopped garlic
2 pounds collard greens, rinsed and trimmed
2 cups chicken stock
½ cup white wine
½ cup white sugar
1 teaspoon molasses, or more to taste
1 teaspoon apple cider vinegar, or to taste
1 teaspoon liquid smoke, or to taste
salt and ground black pepper to taste

Steps:

  • Heat olive oil in a large skillet over medium heat. Add bacon, sausage, onion, and garlic; saute until sausage is browned and crumbly, 7 to 10 minutes.
  • Meanwhile cut collards into thin strips; add to sausage mixture. Pour in chicken stock and wine. Add molasses, vinegar, liquid smoke, salt, and pepper. Cover and cook, stirring every few minutes, until most liquid is evaporated and collards are tender, about 45 minutes.

Nutrition Facts : Calories 195.3 calories, Carbohydrate 19.5 g, Cholesterol 16.4 mg, Fat 10.1 g, Fiber 2.6 g, Protein 5.5 g, SaturatedFat 1.7 g, Sodium 479.5 mg, Sugar 14.4 g

SYLVIA'S COLLARD GREENS WITH SMOKED TURKEY



Sylvia's Collard Greens with Smoked Turkey image

Provided by Food Network

Time 1h5m

Yield 4 to 6 servings

Number Of Ingredients 8

3 cups water
1/2 pound smoked turkey wings or neck
1 1/2 pounds collard greens
2 tablespoons vegetable oil
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon sugar
1/2 teaspoon crushed red pepper flakes

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 TURKEY BACON



Collard Greens with Turkey Bacon image

A twist on the classic collard greens using thick, wood-smoked turkey bacon.

Provided by ally-gator

Time 2h10m

Yield 8

Number Of Ingredients 13

1 (12 ounce) package smoked turkey bacon, chopped
8 cups water
1 ½ cups chicken broth
1 tablespoon sea salt
1 teaspoon ground black pepper
1 pinch ground cumin
1 pinch cayenne pepper
1 pinch celery seed
1 pinch dried dill weed
1 tablespoon salted butter
2 medium leeks, chopped
2 cloves garlic, minced, or more to taste
2 pounds collard greens, rinsed and trimmed

Steps:

  • Cook bacon in a large skillet over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels.
  • Bring water to a boil in a large pot with chicken broth, salt, pepper, cumin, cayenne, celery seed, and dill.
  • While the mixture comes to a boil, melt butter in a small pan over medium-high heat. Saute leeks and garlic in the hot butter until garlic is lightly browned, 3 to 4 minutes. Add to the pot of water.
  • Cut collard leaves in half and stir into the boiling mixture. Add cooked turkey bacon and cook over high heat for 30 minutes. Reduce heat and simmer, stirring occasionally, until greens are tender and flavors have melded, about 1 hour.
  • Serve hot with or without some of the juice, adding more salt and pepper to taste.

Nutrition Facts : Calories 101.9 calories, Carbohydrate 10.7 g, Cholesterol 17.6 mg, Fat 5 g, Fiber 4.6 g, Protein 5.6 g, SaturatedFat 1.7 g, Sodium 1093.4 mg, Sugar 1.9 g

SOUTHERN COLLARD GREENS WITH SMOKED TURKEY LEG AND ROASTED GARLIC



Southern Collard Greens with Smoked Turkey Leg and Roasted Garlic image

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

1 head garlic, 1/3 top removed and reserved for another use
3 tablespoons olive oil, plus more if needed
Kosher salt and freshly ground black pepper
2 to 3 tablespoons unsalted butter
1 medium sweet onion, roughly chopped
One 1 1/2-pound smoked turkey leg
1 quart chicken stock
2 pounds collard greens, stems intact, cut into chiffonade
2 to 3 dashes hot sauce, plus more for serving
2 teaspoons honey

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



Collard Greens With Smoked Turkey image

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

10 smoked turkey butts
6 lbs fresh collard greens

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

COLLARD GREENS STUFFED WITH QUINOA AND TURKEY



Collard Greens Stuffed With Quinoa and Turkey image

It takes some time, but I love filling collard greens. Bigger than grape leaves (so you don't have to make as many), the large flat leaves are great stuffers. I used a combination of quinoa and leftover turkey for this slightly sweet Middle Eastern filling spiced with cinnamon and allspice; rice would work just as well.

Provided by Martha Rose Shulman

Categories     dinner, lunch, snack, appetizer, main course, side dish

Time 1h30m

Yield About 1 dozen stuffed leaves

Number Of Ingredients 19

12 large collard greens
Salt
1/4 cup extra virgin olive oil
1 onion, finely chopped
2 to 3 garlic cloves (to taste), minced
1 (14-ounce) can chopped tomatoes
1 teaspoon sugar
2 tablespoons to 1/4 cup currants (optional)
1/2 teaspoon cinnamon
1/4 teaspoon freshly ground allspice berries
1 1/2 cups cooked quinoa
1/2 to 3/4 cup shredded turkey
1/4 cup chopped fresh parsley
3 tablespoons chopped fresh mint
Freshly ground pepper
1/2 to 1 cup water (as needed)
Juice of 1 large lemon
1 tablespoon tomato paste
Salt to taste

Steps:

  • Fill a bowl with cold water. Bring a large pot of water to a boil while you carefully remove the thick, tough stems from collard greens, trying to keep leaves intact. Break them off about 1 to 2 inches into the leaf, where they become less ropey. When water in pot comes to a boil, salt generously and add collard leaves, in batches. Blanch 2 minutes and transfer to cold water. Drain, gently squeeze out excess water and set aside on paper towels.
  • Heat 2 tablespoons of oil over medium heat in a large lidded skillet and add onion. Cook, stirring, until tender, about 5 minutes. Add garlic and a generous pinch of salt and cook, stirring, until garlic is fragrant, 30 seconds to a minute. Add tomatoes with juice, sugar, currants, cinnamon, allspice, and salt to taste. Cook, stirring often, until tomatoes have cooked down and mixture is fragrant, 10 to 15 minutes. Remove from heat.
  • In a large bowl combine quinoa, turkey, mint and parsley. Add tomato mixture and stir together. Season to taste with salt and pepper.
  • Oil a wide, deep, lidded sauté pan or saucepan with olive oil. To fill leaves, place one on your work surface, vein side up with stem end nearest to you. The leaf may have a big space in the middle where you stemmed it; if it does, pull the two sides of the leaf in toward each other and overlap them slightly. Place 2 level tablespoons of filling on bottom center of each leaf, leaving a margin of about 3/4 inch below. Fold bottom up and over, fold sides over, then roll up tightly, tucking in the sides as you go. Place seam side down in pan, crowding the pan with snug layers. Drizzle on remaining 2 tablespoons of olive oil.
  • Whisk together 1/2 cup water, tomato paste and lemon juice. Season with salt if desired. Pour over stuffed collard greens. The rolls should be just submerged. Add more water if necessary. Cover stuffed leaves with a round of parchment or wax paper, and place a plate or small lid over the paper to weight them during cooking. Bring to a simmer, cover and simmer over low heat for 30 to 45 minutes. Leaves should be just tender. Remove from heat and carefully remove rolls from pot with a slotted spoon or tongs. Serve warm or cold, with juice from pan spooned over if desired.

Nutrition Facts : @context http, Calories 110, UnsaturatedFat 5 grams, Carbohydrate 11 grams, Fat 6 grams, Fiber 4 grams, Protein 5 grams, SaturatedFat 1 gram, Sodium 348 milligrams, Sugar 2 grams, TransFat 0 grams

TASTY COLLARD GREENS



Tasty Collard Greens image

A classic recipe for collard greens that uses smoked turkey to add some flavor. Greens are simmered in chicken stock, then spiced with a dash of red chile flakes.

Provided by ANADRI

Categories     Side Dish     Vegetables     Greens

Time 2h30m

Yield 10

Number Of Ingredients 7

¼ cup olive oil
2 tablespoons minced garlic
5 cups chicken stock
1 smoked turkey drumstick
5 bunches collard greens - rinsed, trimmed and chopped
salt and black pepper to taste
1 tablespoon crushed red pepper flakes

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.

Nutrition Facts : Calories 141.6 calories, Carbohydrate 10.6 g, Cholesterol 22.7 mg, Fat 7.9 g, Fiber 5.4 g, Protein 9.6 g, SaturatedFat 1.4 g, Sodium 688.7 mg, Sugar 1.4 g

Tips:

  • Use fresh collard greens: Fresh collard greens have a better flavor and texture than wilted or frozen greens.
  • Wash the collard greens thoroughly: Collard greens can be gritty, so be sure to wash them well before cooking.
  • Remove the tough stems: The tough stems of collard greens can be difficult to chew, so it's best to remove them before cooking.
  • Cook the collard greens slowly: Collard greens take time to cook, so be patient. Slow cooking will help to develop their flavor and make them tender.
  • Season the collard greens to taste: Collard greens can be seasoned with a variety of spices and herbs. Some popular choices include salt, pepper, garlic, onion, and bacon.

Conclusion:

Collard greens are a delicious and nutritious side dish that can be enjoyed by people of all ages. They are also a good source of vitamins, minerals, and antioxidants. If you're looking for a healthy and flavorful way to add more greens to your diet, collard greens are a great option.

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