Creole Collards Greens with Smoked Turkey

With the holiday's fast approaching, I decided to share with you one of my favorite holiday dishes, collard greens! I love collard greens with smoked turkey and bacon!

I start off with 6 bunches of organic collard greens. I am growing these in my garden but they're not ready yet, so store bought will have to do for today.

Step 1: remove the tough stem off the collard greens, do this by flipping greens on the backside, placing one hand around the greens and use the other hand to pull the tough stem all the way down. It's that simple people. I like to do this under the running water to start my "wash" process.

The most important step is the washing, aka (rinsing) of the collard greens, no one wants gritty greens so be prepared to wash...and wash...and wash...and when all else fails...wash again.

Place the green in a big sink of cold water to complete wash 1.  Allow to sit in water for about 5 minutes.  Strain and get ready for step 2.

Step 2: rolls a bunch of greens into a mock log, slice about 2-3 inches just like picture 2.

Step 3: After all the greens are sliced, add to a fresh sink full of cold water and allow to sit for about 5 more minutes. Swish the greens around to clean. Rinse greens and strain...and look at the water...see how important it is to clean these greens well...

Step 4: Bring a large pot of water to boil, add greens and boil for about 5 minutes. 

Strain the greens from the boiling water and place in a sink full of ice and water to shock the greens and cool down completely. Strain greens again, rinse one last time and let's get to cooking.

I know it appears to be a lot of steps, but it really does take less than 20 minutes.

Fry some bacon in olive oil for about 7 minutes, add onions and jalapenos and cook for about 5 minutes more. Season and add garlic.

Add the beautiful greens to the pot with all that bacon...and bacon grease...season well.

Make a little well in the center of the greens.

Bury the smoked turkey in the well and cover with greens. Cover the pot and cook the greens on low for about 1 hour or more, adding more stock if needed. Remove turkey, discard skin, shred turkey meat, add back to pot, mix well.

Note: you can start checking the greens after about 40 minutes, but I like to cook my greens a little longer and I want my turkey tender.Also sometimes I add a little more seasonings, taste the greens and season some more if desired.

Our greens turned out delicious. They're smokey, tender, spicy, all while being a little bacony...lol!

These greens are so good, I forgot to cook the rice and cornbread...!

Creole Collards Greens with Smoked Turkey

Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour 20 minutes
Servings: 4

Ingredients: 

6-8 bunches collard greens, depending on size of greens
2 white onions, diced
3 cloves garlic, minced
1 jalapeno, diced
1 1/2 cups chicken broth, low sodium
1 turkey drumstick, rinsed well
1 pack bacon, diced
1 tablespoon white vinegar
1 1/2 tablespoons black pepper
1 tablespoon creole seasoning
1/2 tablespoon garlic powder
1/2 tablespoon onion powder
1/2 tablespoon paprika
1/2 teaspoon cayenne pepper
extra virgin olive oil
ice

Directions: 

Bring a large pot of water to boil.

Mix seasoning blend together and set aside.

Rinse greens, remove tough stem, discard. Roll green up and slice about 2 inches thick, place in sink full of cold water, allow to soak 5 minutes, drain again, place greens in boiling water.

Fill sink with ice and cold water. Boil greens for about 5 minutes, drain, place in ice bath to shock the greens. Drain, rinse again and set aside

Add about 1 tablespoon of olive oil to pan, over medium heat, add bacon, fry for about 7 minutes are until bacon is crispy. Add onion and jalapeno to bacon, season with half the seasonings, cook for about 5 minutes, add garlic and cook 1 minute more.

Add collard greens to pan, vinegar and broth, season with remaining seasonings, mix well.

Make a well and place turkey drumstick in the well. Cover with greens, reduce heat to low, cover pot, simmer for about 1 hour, stirring occasionally, or until turkey is tender. Add more stock if needed. Cook longer if desired.

Remove turkey, discard turkey skin, shred turkey up, add shredded meat back to pot. Serve with hot rice and cornbread. Enjoy!