Monday, September 7, 2015
Collard Greens With Smoked Turkey
smoked turkey necks or wings
1 med sweet onion, diced
2 qts chicken broth
2 garlic cloves, minced
2 T olive oil
2 bunches collard greens
Kosher salt and black pepper to taste
Pick greens away from the stem. Stack collard greens into several leaves on top of each other. Using a cutting board and knife, roll the leaves together and cut collard green leaves into 1/2" thick strips. In a large pot boil smoked turkey in chicken broth over medium-high heat until tender. Once turkey parts are tender add greens, bring to boil, then reduce heat to simmer. Add diced sweet onion, garlic, and olive oil. Add salt and pepper to taste. Add more chicken broth if needed throughout cooking. Cover with lid and continue to simmer for about 2 hours. Turn off heat and let sit for about an hour before serving.
Go to his website at www.chefelliott.com and request to purchase his latest cookbook "Chef Elliott's Soulstice Recipes: Gourmet Entertaining Solutions".
Source: Chef Elliott Farmer