Recipe by Adrienne in Reisterstown
Try the Smoked Turkey Braised Greens for a down-home comfort food taste. In the southern regions of the USA, we love greens like collards and kale. Unfortunately I was raised like most good southern girls to boil those greens to death. This recipe shows you a new technique for getting succulent greens without losing the nutrients from boiling. I made these greens for Christmas dinner using smoked ham instead of turkey and -- wow!!! It was out of this world good! My husband Keith hates collards but he had a third helping of these AND I caught him nibbling in the kitchen later that night! Enjoy!
- 1 tablespoon extra virgin olive oil, 1 turn of the pan
- 1 tablespoon butter
- 1⁄2 lb thick cut deli sliced smoked turkey, diced
- 1 medium onion, chopped
- 8 cups mixed greens, coarsely chopped (cook's choice ( select collard, dandelion, mustard, chard)
- salt and pepper
- 2 tablespoons cider vinegar, 2 good splashes
- 2 teaspoons sugar
- 3 -5 dashes hot sauce
- 1 -1 1⁄2 cup beer or 1 -1 1⁄2 cup chicken stock
Directions See How It's Made
- Difficulty: Easy.
- Heat a large skillet over medium high heat.
- Add extra-virgin olive oil and butter.
- When butter melts into extra-virgin olive
- oil, add smoked turkey and caramelize meat, a couple of minutes on each side.
- Add onions and cook 3 to 4 minutes more. Wilt greens into the pan and season with salt and pepper.
- Cook and toss the greens a minute or 2 more then add the vinegar – lean back so the fumes don't knock you out – sugar and hot sauce.
- Cook off vinegar for a minute then add beer or stock, enough to coat the pan and loosen up greens in liquid.
- Reduce heat to medium low.
- Simmer greens 10 to 15 minutes until no longer bitter.