Best 2 Collard Greens And Smoked Turkey Recipes

Collard greens and smoked turkey are a classic Southern dish that is often enjoyed during the holidays or special occasions. The combination of the hearty, slightly bitter collard greens and the smoky, savory turkey creates a flavorful and satisfying meal. Whether you are a seasoned cook or a beginner, finding the perfect recipe for collard greens and smoked turkey can be a daunting task. With so many variations and techniques available, it can be difficult to know where to start. This article will provide you with a comprehensive guide to help you find the best recipe for your taste and skill level. Let's delve into the world of collard greens and smoked turkey and discover the perfect recipe that will tantalize your taste buds.

Here are our top 2 tried and tested recipes!

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.

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

Tips:

To save time, use pre-washed and chopped collard greens.
If you don't have smoked turkey, you can use leftover roasted turkey, chicken, or ham.
Add a pinch of red pepper flakes for a little spice.
Serve the collard greens with cornbread, mashed potatoes, or rice.
For a healthier version, use low-sodium broth and smoked turkey.
If you don't have apple cider vinegar, you can use white vinegar or lemon juice.

Conclusion:

Collard greens and smoked turkey is a classic Southern dish that is perfect for a weeknight meal or a special occasion. It is easy to make and can be tailored to your own taste. With its smoky flavor and tender texture, this dish is sure to be a hit with your family and friends.