Collard Greens With Smoked Turkey Ham Recipes

COLLARD GREENS WITH SMOKED TURKEY & HAM

Steps:

• I started not to post the dumpling part of this recipe, but decided that there may be someone that might enjoy them even though I didn't care for them. But the Collard Greens were so amazing and flavorful, so I will post the recipe for the CORN BREAD DUMPLINGS AS WELL, but know that after eating 3 of the dumplings, I removed them from the pot and ate them plain. I will stick with Mama's Butter Milk Corn Bread on the side. Smile The original recipe came from an old Southern book that no longer has a cover and only a few pages. I am not using salt pork as originally called for in the original recipe. I used pre washed greens ALSO to save time. Original recipe also allowed 3 1/2 hours cooking time. Use your own judgement.
• Add turkey wings and smoked ham chunks to a large pot.
• Cover with water & bring to a boil, till turkey wing is tender and meat can be removed from bones, at least an hour or so.
• These are some of the ingredients used in this recipe.
• Add greens to pot after an hour or so of cooking the meat, cover with a lid and continue to cook till greens shrink and change to a much darker green color. It doesn't matter that much which order you add the spices.
• Now add the chopped onions, garlic, spices, sugar and vinegar and black pepper and chicken broth if needed. Lower the heat, cover with lid and continue to cook.
• Add butter if desired. Optional Stir till it melts, then add additional seasoning if desired. Add additional chicken stock if desired and is needed. Continue to cook. Add the deboned turkey wings back into the pot, if not already added. This is what the dumplings looked like as they simmered.
• Make dumplings by combining all the dry ingredients, then adding the boiling water. Shape into medium size balls with hands, I prefer to make all of my dumplings at one time, and then add them to the pot of simmering liquid.
• When dumplings has been added to pot, cover pot with tight fitting lid and cook for 30 minutes.
• Remove from pot and serve with greens as desired PLEASE NOTE: I DID NOT CARE FOR THE DUMPLING PART OF THIS RECIPE. i DON'T REMEMBER HOW OR WHERE I GOT THIS RECIPE, BUT THE DUMPLINGS WERE HARD LIKE ROCKS, AND WERE DENSE AND HEAVY. THIS WAS MY FIRST TIME MAKING THE DUMPLINGS PORTION, SO I HAD NO IDEA how they would turn out, but posted the recipe just as it was written, but surely there must be a lighter version of Corn Meal Dumplings than this one, & when I find one I will be sure to share it. The Greens portion of this recipe is amazing, every one loved them, & I can't wait to make them again, but I will omit the Dumplings portion.

TASTY COLLARD GREENS WITH SMOKED TURKEY

Steps:

• Place turkey necks and collard greens in a 4-quart or larger pot over medium heat. Pour water and chicken broth over top. Add jalapeno, salt, and lemon-pepper seasoning; bring to a boil.
• Boil until greens are tender, about 1 hour.

COLLARD GREENS WITH SMOKED TURKEY

Steps:

• Remove meat from turkey legs and cut. Set aside with bones.
• Heat oil in a saucepan over medium heat. Add jalapeno and garlic; saute until soft, about 5 minutes. Add turkey meat and bones; cook for 3 to 4 minutes.
• Add salt, red pepper flakes, and black pepper. Add water and chicken base; bring to a boil.
• Boil for 3 minutes, then reduce heat to a simmer. Add greens, cover, and simmer until greens are limp and tender, about 5 more minutes. Remove bones before serving.

SYLVIA'S COLLARD GREENS WITH SMOKED TURKEY

Steps:

• 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.
• 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.
• 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.

COLLARD GREENS WITH SMOKED TURKEY

Steps:

• Rinse turkey butts and boil for 2 hours in 2 quarts of water. Keep adding water as it boils off so that it is always 2 quarts.
• Clean collard greens and remove the stems. Tear into small pieces. Put into seperate pot. It may look like a lot of greens, but they shrink when cooked.
• Remove turkey butts and set aside to cool.
• Pour the hot turkey broth over the greens.(don't burn yourself!).
• Pick the meat off of the butts and discard fat and skin.
• Add turkey meat to the simmering collards.
• Bring to boil and simmer for 1 hour, or until greens are tender.
• When serving, use a large spoon with holes. When you're finished with the greens the remaining broth makes a great base for soup (pot licker soup). Just add egg noodles and enjoy the flavor and the vitamins.