Everything you love about soul food greens, without the pork, are in these simple, southern-style collard greens with smoked turkey! Including step-by-step photos for cleaning and chopping the greens!
Ah, collard greens with smoked turkey neck. A classic Southern dish that evokes memories of family gatherings and holiday feasts. But for those unfamiliar with this culinary masterpiece the question arises: can you put turkey necks in greens?
The answer is a resounding yes! In fact using smoked turkey necks is a key ingredient in achieving that authentic Southern flavor. The neck adds a rich, smoky depth to the greens that simply can’t be replicated with other cuts of meat.
But before we dive into the recipe, let’s take a closer look at the two sources we have:
Southern-Style Collard Greens with Smoked Turkey from CarnalDish:
- This recipe emphasizes the importance of high-quality chicken stock as the base for the broth.
- It also highlights the need to balance flavors with acidity (apple cider vinegar) and sweetness (wildflower honey).
- The recipe uses pre-made spice blends for convenience, but provides a list of ingredients for those who want to make their own.
- It emphasizes the importance of low and slow cooking for maximum flavor and tenderness.
Collard Greens with Smoked Turkey Neck from The Daily Speshyl:
- This recipe focuses on the simplicity of the dish, using just a few key ingredients.
- It emphasizes the importance of rinsing and scrubbing the greens thoroughly to remove any grit.
- The recipe uses red pepper flakes for a touch of heat, but the amount can be adjusted to your preference.
- It highlights the dramatic reduction in volume that occurs as the greens cook, so feel free to double or triple the recipe if needed.
Now, let’s get down to the nitty-gritty of making this delicious dish:
Ingredients:
- 1 lb collard greens
- 1/2 tsp adobo
- 1/2 tsp pepper
- 1/2 tsp smoked paprika
- 1/2 tsp sugar
- Red pepper flakes (to taste)
- 1 smoked turkey neck
- 1 tbsp vegetable oil
- 3/4 cup water
Instructions:
- Rinse and scrub the greens thoroughly.
- Heat the vegetable oil in a large pot and add the smoked turkey neck. Cook for 3-5 minutes.
- Add the greens, adobo, pepper, smoked paprika, sugar, and red pepper flakes. Stir well.
- Add 1/2 cup of water, reduce heat to low, and cover. Cook for 20 minutes.
- Uncover and add the remaining 1/4 cup of water. Cook for another 15 minutes.
- Remove the turkey neck, shred the meat, and add it back to the pot along with the bone.
- Cover and cook for an additional 15 minutes.
- Serve and enjoy!
Tips:
- Feel free to double or triple the recipe to make enough for a crowd.
- If you don’t have smoked turkey necks, you can use ham hocks or fatback instead.
- You can also add other vegetables to the pot, such as onions, garlic, or carrots.
- Be sure to taste the greens as you cook them and adjust the seasonings to your liking.
So, can you put turkey necks in greens? Absolutely! In fact, it’s the secret ingredient that takes this Southern classic to the next level. With its rich, smoky flavor and melt-in-your-mouth texture, this dish is sure to become a family favorite. So grab some collard greens, a smoked turkey neck, and get cooking!
Why you’ll love this recipe
- These greens are prepared in the Southern style of soul food; they are flavored with smoked meat and seasonings and simmered in a flavorful broth (referred to as “pot likker” by the locals) until they are extremely tender.
- Pork-free: leaner and just as flavorful as pork, smoked turkey makes a fantastic substitute!
- You can use pre-washed and cut greens as well; clear instructions with step-by-step photos mean that cleaning and preparing greens won’t need any guesswork!
- Fresh collard greens: make sure the leaves are vibrant green and appear fresh by examining them. It makes no difference if you purchase them in a bag or on the stem!
- Turkey necks are my favorite part to smoke, but you can also use wings, legs, or tails. Due to the high salt content of smoked turkey, wait to add salt until instructed by the recipe.
- Low-sodium chicken broth, Worcestershire sauce, apple cider vinegar, and seasonings are needed for the broth.
- Granulated sugar – just a teaspoon to balance the flavors.
- Vegetarian or vegan: Leave out the smoked turkey and use vegetable broth in place of the chicken broth. Use plant-based butter to sauté the onions and garlic.
- If you don’t have the low-sodium version of chicken broth, use the full-sodium variety (remember that regular broth has more salt; I rarely need to add any extra salt at all).
- If you don’t want your greens to be spicy, leave out the red pepper flakes.
- Use another cured meat, such as salt pork, ham hocks, or pork neck bones, in place of the smoked turkey.
Cleaning and chopping collard greens
- Verify that the greens are vibrant and fresh by inspecting them. Discard any yellow, brown or wilted leaves. Using your fingers, gently wash every leaf in cold water to remove any visible dirt.
- Remove and dispose of the portion of the stem that protrudes past the base of each leaf. Roll each leaf tightly and slice thinly.
- Place the chopped greens in a large vessel. After adding ½ cup of cider vinegar and covering the greens with cold water, let them soak for ten to fifteen minutes. Rinse and repeat as necessary.
First, melt two tablespoons of butter in an eight-quart stock pot. Then, over medium heat, sauté the onions, garlic, and crushed red chili flakes until the onions become fragrant.
Step 2: Add the smoked turkey meat to the pot and brown it on all sides. Transfer to a plate.
Step 3: Fill the pot with half of the chicken broth, the onion, garlic, and smoked paprika powders. Bring to a simmer, then add half the greens and return the smoked turkey to the pot.
Step 4: Top the smoked turkey with the remaining greens and drizzle with the Worcestershire sauce, sugar, and apple cider vinegar. After adding the remaining broth, place a lid on the pot and simmer on low heat for 1.5 hours.
Step 5: Take the turkey out and shred the meat with a fork (omit this step if you’re using necks). Discard any bones or cartilage and return the meat to the pot. Stir and taste the greens then stir in the remaining 2 tablespoons of butter. Season with salt and pepper to your liking.
Step 6: Replace the lid and simmer the greens for an additional two hours (three hours if you want really tender greens). Switch off the burner and allow the greens to rest for twenty minutes so that the flavors can meld. Give the greens a final stir and serve with a few drops of hot sauce.
Southern Collard Greens w/Smoked Turkey Legs | Collard Greens Recipe
FAQ
What meat goes well with collard greens?
What can you do with a turkey neck?
What part of collard greens are edible?
How do you cook a turkey neck with collard greens?
While necks are cooking, wash collard greens and drain. Roll up leaf tightly, slice down the middle long ways. Chop leaf into bite size pieces. Add collard greens to the turkey necks and water. Cook for an additional hour or more depending on how tender you like your greens. The meat on the turkey necks should flake off the bone.
Can one have turkey and carrots?
Eating turkey and carrots is part of healthy habits. The turkey has meat like chicken and is another healthy poultry option. Carrots are rich in carotenoids, it is a source of vitamin A, fiber, potassium and vitamin B3.
Can you use a smoked turkey neck?
And, for me, any chance I get to represent her is a reason to celebrate. Be flexible with the smoked turkey neck. If you can only find smoked turkey neck that’s sliced into pieces, instead of a whole piece, that’s fine to use. You can also use smoked turkey wings or legs. If you can’t grab the seasoning blend, make your own.
Can you cook collard greens with turkey necks in a slow cooker?
Yes, you can! Cooking collard greens with turkey necks in a slow cooker is a convenient way to tenderize the meat and infuse the greens with flavors over a longer period. Simply follow your favorite recipe and adjust the cooking time accordingly. Cooking on low heat for 4-6 hours should yield tender and delicious results.