Dairyfree - Smoked turkey neck collard greens recipes

Author: Gordon Jandres  

Get Sylvia's Collard Greens with Smoked Turkey Recipe from Food Network Southern collard greens with smoked turkey simmered slowly with onions, garlic, red pepper, & vinegar leaving a delicious pot liquor These collard greens with smoked turkey are tender and full of flavor!

Collard Greens with Smoked Turkey

Collard Greens with Smoked Turkey
These collard greens with smoked turkey are tender and full of flavor! Everything you love about Southern-style greens, minus the pork!
Provided by: Crystal
Total time: 205 minutes
Cook time: 180 minutes
Prep time: 25 minutes
Yields: 6 servings
Cuisine: Southern
Number of ingredients: 14
  • 3 pounds of fresh or bagged collard greens, thoroughly rinsed and chopped
  • 1 smoked turkey neck, leg or wings
  • 4 tablespoons of salted butter, divided
  • 1 large onion, diced
  • 2 tablespoons of crushed garlic
  • 1/2 teaspoon of crushed red pepper flakes
  • 1 teaspoon of smoked paprika
  • salt and pepper to taste
  • 1 teaspoon of garlic powder
  • 1 teaspoon of onion powder
  • 1 teaspoon of granulated sugar
  • 4-5 cups of chicken broth
  • 1 tablespoon of apple cider vinegar
  • 2 teaspoons of worcestershire sauce – optional
  • Calories: 196 calories
  • Sugar: 3.9 g
  • Sodium: 1189.9 mg
  • Fat: 11 g
  • Saturated Fat: 5.2 g
  • Trans Fat: 0.3 g
  • Carbohydrate: 18.7 g
  • Fiber: 9.9 g
  • Protein: 10.3 g
  • Cholesterol: 23.7 mg
How to cook:
  1. Saute the aromatics
  2. in an 8-quart stock pot, melt 2 tablespoons of the butter and saute the onions, garlic and crushed red chili flakes over medium heat, until the onions are translucent.
  3. Brown the meat
  4. add the smoked turkey meat to the pot and brown it on all sides.
  5. Make the braising liquid
  6. add the smoked paprika, garlic powder, onion powder and half of the chicken broth to the pot. Stir in the apple cider vinegar, worcestershire sauce and sugar, and bring the pot to a simmer.
  7. Braise the greens
  8. turn the flame down low, and add the greens to the pot. Pour the rest of the chicken broth over the greens. Cover the pot and let it simmer over low heat for an hour and a half.
  9. Shred the meat
  10. remove the turkey leg or wing and use a fork to break the meat up. Disregard this step if you’re using a turkey neck. Discard of any bones and fatty pieces and return the meat to the pot. Stir the pot and taste the greens. Add the remaining 2 tablespoons of butter and season with salt and pepper to your liking.
  11. Finish braising
  12. Cover the pot with a lid, and let the greens continue to simmer for another 1-2 hours, depending on how tender you want your greens. Once the greens are done, turn the flame off and let them sit for 10-20 minutes to let the flavors settle. Give them a final stir and serve!
Notes: Southern Collard Greens With Smoked Turkey Neck, Southern Collard Greens With Smoked Turkey Neck | Collard Greens Recipe I How to Duration: 8:54

Southern Collard Greens With Smoked Turkey Recipe

The Best Southern Collard Greens With Smoked Turkey Recipe!!! Falling off the bone smoked Duration: 10:53

Southern Style Collard Greens With Smoked Turkey

Ingredients Used: * 3 bunches Collard greens * 2/3 pieces of smoked Turkey * 8 cups chicken Duration: 11:22

Mixed Collard Greens and Turkey Necks!-Tasty-So Good

Chapters. View all · Smoked Necks and Greens! · Rinse 3 pounds of turkey necks or Duration: 13:20

Low Country Collard Greens

Low Country Collard Greens
The turkey adds SO much flavor.
Total time: 150 minutes
Prep time: 5 minutes
Yields: 6 servings
Cuisine: American
Number of ingredients: 10
  • 6 bunches collard greens
  • 1 tbsp. extra-virgin olive oil
  • 1 medium vidalia sweet, Spanish, or yellow onion, finely chopped (about 1 cup)
  • Pinch of kosher salt
  • 1 lb. smoked turkey (any combination of necks, legs, butt or wings) or pork neck bones
  • 2 chicken bouillon cubes
  • 1 tbsp. garlic powder
  • 1 tbsp. onion powder
  • 1 tsp. black pepper
  • 1/2 tsp. red pepper flakes
How to cook:
  1. Tear the greens from their stems. Take a handful of greens, roll them up and cut horizontally into small pieces.
  2. Add greens to an empty, clean sink full of water and wash them, removing all grit, sand and debris thoroughly with cold water until water becomes clear.
  3. Sauté onion in olive oil over medium-low heat with a pinch of salt, stirring until onion is translucent, about 5 minutes.
  4. In a large stock pot or Dutch oven, add greens and enough water to just barely cover the greens (about 4 or 5 cups). This will become your pot likker (the liquid that is left behind after cooking the greens).
  5. Add the smoked turkey, bouillon cubes, garlic and onion powders, black pepper, red-pepper flakes. Bring to a rolling boil, then cover and lower heat to medium low. Cook until greens are completely tender, at least 2 hours. Most of the water should have evaporated by this point, with just barely left to cover the greens. The meat should also pull away from the bones.
  6. Take the meat out of the pot, transfer to a cutting board, and shred the meat with two forks. Once shredded add meat back to the pot and stir until well combined Taste and adjust seasonings. Serve hot with hot sauce and cornbread
Notes: Southern Style Slow Cooked Collard Greens, The addition of apple cider vinegar is what helps to cut down the cook time, and also adds some more flavor. The vinegar helps to tenderize the

Sylvia's Collard Greens with Smoked Turkey

Get Sylvia's Collard Greens with Smoked Turkey Recipe from Food Network
Provided by: Food Network
Total time: 65 minutes
Cook time: 45 minutes
Prep time: 20 minutes
Yields: 6 servings
Number of ingredients: 8
  • 3 cups water
  • 1/2 pound smoked turkey wings or neck
  • 1 1/2 pounds collard greens
  • 2 tablespoons vegetable oil
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon sugar
  • 1/2 teaspoon crushed red pepper flakes
How to cook:
  1. In a 4-quart saucepan, bring the water and smoked turkey to a boil over high heat. Reduce the heat and simmer, covered, for 1 hour.
  2. While the turkey is cooking, wipe the collards with a damp towel, then wash 2 or 3 times or until all the dirt and grit has been removed. Chop the greens into 1/4-inch pieces; you will have 10 cups of chopped greens.
  3. Add the collards, oil, salt, black pepper, sugar and red pepper flakes to the saucepan. Return to a boil, reduce the heat and simmer, covered, for 30 minutes longer. Discard the turkey before serving, or chop the turkey meat and add it to the collards.
Notes: Soul Food Collard Greens with Smoked Turkey, Add a little olive oil to a large pot or dutch oven, and saute the onion and garlic. · Add the chicken broth, water, and turkey leg to the pot.

Southern Collard Greens w/ Smoked Turkey

Southern Collard Greens w/ Smoked Turkey
Southern collard greens with smoked turkey simmered slowly with onions, garlic, red pepper, & vinegar leaving a delicious pot liquor
Provided by: Marwin Brown
Total time: 185 minutes
Cook time: 180 minutes
Prep time: 5 minutes
Yields: 8 servings
Cuisine: Soul Food
Number of ingredients: 18
  • 2 bunch of collard greens (de-stemmed, chopped and cleaned)
  • ½ onion (sliced)
  • 2 tsp smoked sweet paprika
  • 4-5 cups of homemade broth or low-sodium chicken stock
  • 1 /2 tsp red pepper flakes
  • 1/2 cup apple cider vinegar
  • 1 tbsp molasses
  • 1 large white onion (halved)
  • 2 bay leaves
  • 2-3 sprigs fresh herbs
  • 1/2 large onion (charred)
  • 3 garlic cloves (diced)
  • 1 whole ear of corn (husks removed)
  • 2 large carrots (halved)
  • 2 celery stems (halved)
  • 2-3 fully cooked (smoked turkey wings or 1 smoked turkey leg)
  • 1/2 tbsp kosher salt
  • 1/2 tbsp black pepper
  • Calories: 130 kcal
  • Carbohydrate: 9 g
  • Protein: 9 g
  • Fat: 5 g
  • Saturated Fat: 1 g
  • Cholesterol: 30 mg
  • Sodium: 488 mg
  • Fiber: 1 g
  • Sugar: 4 g
  • Serving Size: 1 serving
How to cook:
  1. For the onion
  2. Turn cooktop burner to highest settings. Place onion halved side down and burn to a char. Flip and char the other side
  3. For the Homemade Stock
  4. Add 7-8 cups of water to a large stock pot.
  5. Add smoked turkey, charred onion, corn, carrots, celery, bay leaf, garlic, salt, and pepper, bring to a boil, then simmer for at least 2 hours. I simmer mine from anywhere between 12-24 hours.
  6. Let the stock cool. Strain the stock into a large bowl. Pull the smoked turkey meat off the bones and reserve for later. Let stock sit overnight in the fridge.
  7. Make the greens
  8. In a large pot, add a tablespoon of olive oil and the sliced onions. Season with half the paprika. Saute until tender.
  9. Add in the broth, red pepper flakes, greens, molasses, vinegar, and smoked turkey meat pieces. Bring to a boil and then reduce heat to simmer for about an hour. Halfway through add the remaining paprika.
  10. Season to your preference with more paprika, salt, pepper if you feel the need, but the flavor from the stock should be enough.
Notes: Collard Greens and Smoked Turkey Necks, Never again wait hours on thanksgiving to make collard greens. In this video I will show you how Duration: 6:43
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