Recipe: Collard Greens with Smoked Turkey

Collard Greens with Smoked Turkey

Traditionally, collards and other types of greens, are cooked with bacon fat or ham hocks, which adds too much fat and salt to the greens. To retain desired flavor with less fat and salt, try this variation on an old southern recipe.

1 smoked turkey drumstick (about 1 1/4 lb.)
2 quarts water
2 lbs. fresh, young collard greens
3 cloves garlic
1 large onion, chopped
2 hot chili peppers, seeded and chopped
2 cups chicken stock, canned or homemade

Heat water to a boil and add turkey. Simmer for 1-1/2 hours, or until turkey is almost tender. Drain and reserve cooking liquid.

While turkey is cooking, pick through collards, removing yellow leaves, thick stems and large central veins from leaves. Fresh greens can be very dirty. Wash greens in several changes of cold water. Run the sink full of water, add the greens and wash the greens by swishing them through the water one handful at a time. Make sure all of the grit and dirt are removed from the greens before cooking. The final rinse should leave no grit in the bottom of the sink. Stack the wet greens and roll into a scroll. Slice crosswise into thin strips, or chop.

Bring chicken stock to a boil. Add greens, garlic, onion, peppers, and turkey. Reduce heat to simmer and cook 20 minutes. Stir greens from the bottom as they cook down. Continue cooking until greens are tender. Depending on maturity of collards, cook 30 to 40 minutes.

Source: University of Illinois Extension