Collard Greens N’ Smoked Turkey!
If you are from the south…you know and love collard greens!
And even if you were raised in the Midwest, chances are you know collard greens mixed with smoked turkey!
I grew up knowing about collard greens and mustard greens and dandelion greens!
My Father enjoyed all types of greens, including canned spinach.
I don’t care for canned spinach to this day…although I love fresh spinach!
Sometimes Mother would cook the collard greens with a bit of bacon or salt pork…it depended on what she had on hand.
But when she made collard greens with smoked turkey, it was exceptionally good.
Mother made lots of greens for our family…although my other two siblings disliked any type of greens.
I especially like collard greens with barbecued ribs, potato salad and corn bread. yummy!
Below is a recipe that might change the mind of any of you readers that are not sure about collard greens.
- 2 smoked turkey wings or 1 turkey leg
- 3 bunches collards
- 1 sweet Vidalia onion, diced (or any sweet onion)
- 2 teaspoons of chili powder
- 1-2 tablespoons sugar
- salt and pepper
- Make sure the greens are thoroughly washed and "picked"....if you buy in package just be sure to wash well.
- Chop the leaves removing the long stem down the center.
- Place the smoked turkey in a large pot, covering with water.
- Cover and gently boil for about 1 hour.
- Cool and remove the meat off the bones and chop in a dice
- Return the turkey to the pot and add the collards, onion, sugar and chili powder
- Simmer the collards N' turkey for about 1 1/2 hours, adding water if needed.
- Serve with corn bread if desired. I like to sop of the "pot likker" with my corn bread.
- If using fresh picked collards, (hopefully after the first frost) ...you should check for caterpillars which like to hide in the leaves....then take each leaf and hit it against the palm of your hand (over the sink of course) to remove any dirt. Then soak the collard greens in cold water changing the water frequently. Finally, tear down each leaf along the stem and discard the woody stem. You can then roll and chop the collards or simply tear into bite sized pieces. Yummy good eatin'