Best Smoked Turkey And Greens Recipes

COLLARD GREENS AND SMOKED TURKEY NECKS

Steps:

• 1. Cut up onion into 1/2 inch pieces Cut necks in half Add enough water to just cover the necks Cook until slightly tender; 1 hour on low boil.
• 2. While necks are cooking, wash collard greens and drain. Roll up leaf tightly, slice down the middle long ways. Chop leaf into bite size pieces.
• 3. Add collard greens to the turkey necks and water. Add 2 tbl. of oil Cook for an additional hour or more depending on how tender you like your greens.
• 4. The meat on the turkey necks should flake off the bone. Serve over a bed of rice for a complete meal.

COLLARD GREENS AND SMOKED TURKEY

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.

COLLARD GREENS WITH SMOKED TURKEY AND WHOLE GRAIN BUTTERMILK CORNBREAD

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.

SOUTHERN COLLARD GREENS WITH SMOKED TURKEY LEG AND ROASTED GARLIC

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.

GREENS WITH HAM HOCKS AND SMOKED TURKEY

Steps:

• 1. if leaves are large cut in half
• 2. cook the bacon in a large stock pot.
• 3. add water, broth, and vinegar to pot and bring to a boil.
• 4. add ham hock and smoked turkey, onions,garlic, salt and pepper.Let mixture boil for ten minutes.
• 5. add greens and bring to a boil, reduce heat and simmer 4 - 5 hrs or until well cooked and most of the water is cooked away

SMOKED TURKEY AND GREENS

Steps:

• Preheat oven to 350 degrees F. Season turkey legs with black pepper, Heat grapeseed oil in a large deep pot over medium-high heat. Add turkey legs and brown in batches on all sides. Transfer to a roasting pan, cover with foil, place in oven and roast until fork tender, about 35 minutes.
• Add garlic to pot and lightly saute over medium heat being careful not to burn the garlic. Stir in the crushed red pepper and shredded cabbage and allow to cook about 10 minutes. Add collard greens and cook for 10 minutes more. Add spinach, season with salt and freshly ground black pepper and cook until tender but still bright green. Transfer greens to a platter and top with turkey legs.