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To start, you will need two pounds of collard greens (stemmed and chopped), smoked turkey leg (chopped into cubes), chicken stock, chopped onions, grapeseed oil and some salt, pepper and seasoning ...
Often, it is used as a seasoning for beans, black-eyed peas or cooked with leafy green vegetables such as collard greens or turnip greens in a traditional Southeastern meal. [4] [5] Jowl meat may also be chopped and used as a garnish, similar to bacon bits, [6] or served in sandwich form. [7]
Add the blanched collards to the pan, sprinkle with the salt, and add the stock. Cook, stirring occasionally, until the collards are very tender, about 10 minutes. Stir in the vinegar, sprinkle with the hot pepper flakes, and serve the collards with their pan juices. VARIATIONS: • Add 1/2 pound diced smoked sausage when you sauté the collards.
Pot liquor, sometimes spelled potlikker [1] or pot likker, [2] is the liquid that is left behind after boiling greens (collard greens, mustard greens, turnip greens) or beans. It is sometimes seasoned with salt and pepper, smoked pork or smoked turkey .
The tender meat and turkey stock will give the greens a ton of flavor. Get the Collard Greens recipe. ... and dried Italian seasoning are a nice flavor combo to pair with just about any main course.
Black Americans flavor their vegetables, collard and turnip greens using turkey necks. Turkey necks are placed in a pot of boiling water with greens and the fat from the meat adds flavor and seasoning to vegetables. [12]