Smoked Turkey Braised Greens (Recipe Courtesy Rachael Ray)

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!

• Ready In: 30 mins
• Serves: 4

Ingredients

• 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

1. Difficulty: Easy.
2. Heat a large skillet over medium high heat.
3. Add extra-virgin olive oil and butter.
4. When butter melts into extra-virgin olive
5. oil, add smoked turkey and caramelize meat, a couple of minutes on each side.
6. Add onions and cook 3 to 4 minutes more. Wilt greens into the pan and season with salt and pepper.
7. 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.
8. Cook off vinegar for a minute then add beer or stock, enough to coat the pan and loosen up greens in liquid.
9. Reduce heat to medium low.
10. Simmer greens 10 to 15 minutes until no longer bitter.