COLLARD GREENS WITH SMOKED TURKEY AND WHOLE GRAIN BUTTERMILK CORNBREAD
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
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.
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Abishek Yadav
[email protected]I loved this recipe! The collard greens were so tender and flavorful, and the cornbread was moist and fluffy. I will definitely be making this again.
Hanny amos
[email protected]This was a great recipe! The directions were easy to follow and the dish turned out perfectly. I will definitely be making this again.
Dx Juyel
[email protected]I made this recipe for a party and it was a big hit. Everyone loved the collard greens and cornbread. I will definitely be making this recipe again.
SAD SONG BD
[email protected]This recipe is a great way to use up leftover smoked turkey. The collard greens and cornbread are also delicious. I will definitely be making this recipe again.
Rehan Kamran
[email protected]I'm not a big fan of collard greens, but I loved this recipe. The smoked turkey and cornbread really balanced out the flavor of the greens. I will definitely be making this again.
ReaperDragonYT
[email protected]This was my first time making collard greens and cornbread, and I was really happy with the results. The collard greens were tender and flavorful, and the cornbread was moist and fluffy. I will definitely be making this recipe again!
Alish Bagam
[email protected]I've made this recipe several times and it always turns out great. I love the smoky flavor of the turkey and the tangy zip of the buttermilk cornbread. This is a dish that everyone will enjoy.
Ahmad Nazir
[email protected]This recipe was a disaster! The collard greens were tough and the cornbread was dry. I followed the recipe exactly, so I'm not sure what went wrong.
Ch Mubasher Ali
[email protected]The collard greens were a bit too salty for my taste, but the cornbread was perfect. Overall, it was a good recipe.
Laurel Houston
[email protected]I made this recipe for a potluck and it was a huge success! Everyone loved the collard greens and cornbread. I will definitely be making this again.
Marin “Messi” Mesaric
[email protected]This was a great recipe! The directions were easy to follow and the dish turned out perfectly. I used kale instead of collard greens and it was still delicious. The cornbread was also a hit. Will definitely make this again!
Imiran Abbas
[email protected]OMG! I just tried this recipe and it was heavenly. The collard greens were so tender and flavorful, and the smoked turkey added a delicious smoky flavor. The cornbread was moist and fluffy, and the buttermilk gave it a tangy zip. This is definitely a