Collard Greens with Smoked Turkey

Cook along with Tiffany & Mom

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Collard Greens with Smoked Turkey

Good Groceries with Tiffany

Ingredients are from the “Collard Greens with mom” video description. These expanded stovetop directions use approximate cooking times; cook to the tenderness described.

Ingredients

• 6 bunches collard greens
• 1 package smoked turkey wings (about 2 pounds)
• 3–4 cups filtered water, plus a little more only if needed while simmering
• 1 large onion, peeled and chopped
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 tablespoon chicken bouillon
• 1 tablespoon beef bouillon

Detailed Directions

1. Wash the greens thoroughly. Separate the leaves and discard damaged portions. Place the greens in a large bowl or clean sink of cool water. Swish gently to loosen sand and grit, then lift the greens out so the grit stays at the bottom. Empty the water and repeat with fresh water until no grit remains. Give the leaves a final rinse.
2. Trim and cut. Fold each leaf along its center stem and pull or cut the leaf away from the toughest part of the stem. Stack several leaves, roll loosely, and slice into strips about 1 inch wide. Cut long strips into manageable pieces. Chop the onion.
3. Start the smoked turkey broth. Place the smoked turkey wings in a large, heavy pot with a lid. Add 3–4 cups filtered water and the chopped onion. Bring to a boil over medium-high heat, then reduce to a gentle simmer and cover. As an approximate guide, simmer 45–60 minutes to begin softening the turkey and flavoring the broth. Check occasionally and add a little water if the pot is getting dry.
4. Add the seasonings. Stir in the garlic powder, onion powder, chicken bouillon, and beef bouillon until evenly mixed. Both bouillons and the smoked turkey contribute salt, so do not add extra salt at this stage.
5. Add the collards in batches. Add a few large handfuls of greens. Use tongs to turn them into the hot broth. Cover briefly to let them wilt, then add another batch. Continue until all the greens fit. They shrink and release moisture as they cook; they do not need to be completely submerged.
6. Simmer until tender. Cover and cook over low to medium-low heat at a gentle simmer. Stir from the bottom about every 15–20 minutes and turn the greens so they cook evenly. Start checking after about 1 hour; a large pot may take 1½–2 hours or longer after the greens are added. The leaves should be tender, the stems easy to bite, and the turkey easy to pull from the bone. If the greens are still chewy, continue simmering. Add small splashes of water only as needed to prevent scorching.
7. Remove the bones and finish. Carefully transfer the turkey to a plate. When cool enough to handle, pull the meat from the bones, checking for small bone fragments and tough cartilage. Shred or chop the meat, discard the bones and cartilage, and return the meat to the pot. Stir gently to distribute it through the greens.
8. Taste and serve. Taste the greens and broth before adjusting seasoning. If you prefer less liquid, simmer uncovered briefly, watching closely. Serve warm with some of the flavorful pot liquor spooned over each portion. Cornbread makes a wonderful side.

Recipe Notes

• Choose a roomy pot: Six bunches make a large batch. Add the greens gradually rather than packing the pot too tightly.
• Follow tenderness, not just the clock: Bunch size, leaf maturity, turkey size, and stove heat affect cooking time.
• Keep the pot liquor: The seasoned cooking liquid is part of the dish. Avoid draining it away.

Good Groceries with Tiffany
goodgrocerieswithtiffany.com
Video: youtube.com/watch?v=iBe9i0hn0rg

Made with love, from my kitchen to yours. Serve these smoky collard greens with cornbread and a spoonful of that rich pot liquor. Thanks for cooking with me and Mom!