Collard Greens with Smoked Turkey (from Asparagus to Zucchini)
1 1/4 lb smoked turkey drumstick
2 qts water
2 lb. collard greens
2 cups chicken broth
3 cloves garlic
1 large onion, chopped
2 hot chili peppers, seeded and chopped
Boil water; add turkey. Reduce heat and simmer 1-1 1/2 hours, or until turkey is almost tender. Remove turkey; reserve liquid. Meanwhile, strip tough stems from collards and wash greens thoroughly. Stack the wet greens and roll into tube shape. Slice crosswise into thin strips, or chop. Boil broth. Add greens, garlic, onions, peppers, and turkey. Reduce heat to simmer. Cook until collards are tender, 30-40 minutes. Remove meat from bone. Serve.
Smoky Collard Greens (from Eat Greens Cookbook): We like to add a can of rinsed cannelini beans to this to make a hearty stew!
4 slices thick-cut bacon, cut into 1-inch pieces
2 shallots, roughly chopped
1/2 pound smoked meat, such as smoked pork
1 large bunch of collard greens, rinsed
salt and pepper
In a large heavy-bottomed soup pot, add the bacon and cook until the fat has been rendered. Remove and drain on paper towels. Add the shallots and cook until just translucent. Add the smoked pork and toss to coat. Add 2 quarts of water to the pot and bring to a boil. Remove the center stems of the greens and discard. Coarsely chop the greens and add to the pot. Simmer, uncovered, for 50-60 minutes, adding more water if too dry. Remove the smoked meat and, when cool enough to handle, cut into small pieces and add back into the pot. Transfer the greens to a shallow serving bowl, reserving about 2 cups of the broth. Spoon the sliced meat over the greens and sprinkle with reserved bacon (and the cannelini beans if you choose). Taste the broth and add salt and pepper, if necessary. Spoon the reserved broth over the greens and serve. Makes 6.
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