Description
Eight side portions of collard greens with smoked turkey.
Ingredients
Scale
- 2 pounds Collard greens, stemmed and sliced
- 1 pound Fully cooked smoked turkey leg or wing
- 1 tablespoon Olive oil
- 1 medium onion Yellow onion, diced
- 4 cups Low-sodium chicken broth
- 2 tablespoons Apple cider vinegar
- 1/2 teaspoon Ground black pepper
- 1/4 teaspoon Red pepper flakes
Instructions
- Wash 2 lb collards thoroughly, remove tough stems and slice leaves. Check one pound fully cooked smoked turkey for packaging directions and bone shape.
- Heat 1 tbsp olive oil in a large pot and soften one diced onion. Add 4 cups low-sodium chicken broth, smoked turkey, 1/2 tsp black pepper and 1/4 tsp red pepper flakes. Bring to a gentle simmer.
- Add collards in batches, pressing them down as they wilt. Cover and simmer roughly 75–85 minutes until leaves are tender. Remove turkey, pull meat from bones, discard bones and skin as appropriate, then return meat to the pot and reheat the cooked turkey/greens to 165°F.
- Stir in 2 tbsp cider vinegar and divide into eight provisional side portions with some broth. Test salt from the smoked product, tenderness, bone removal and final yield.
Notes
Recipe-development draft; not kitchen-tested. Timing and yield are estimates. Nutrition has not been calculated.
Untested estimate: about 75–85-minute gentle simmer after prep; smoked turkey is fully cooked packaged product.
- Prep Time: 25 minutes
- Cook Time: 85 minutes
- Category: Side Dishes
Nutrition
- Serving Size: One eighth of greens and broth