We thought this was just wonderful! The vinegar and maple syrup gave such an interesting flavor, similar to honey mustard. I stuck pretty close to the original recipe (milder version), however I used a bag of mixed greens instead of all collards. I had a lot of smoked turkey to use up, so I added extra and kept it in larger chunks in order to use the dish as an entree. Served with baked sweet potato and cornbread (of course!)... What a meal!
Sweet-and-Tangy Braised Greens With Smoked Turkey
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- 1 (16-oz.) package fresh collard greens, stems removed
- 1 (0.75-lb.) smoked turkey leg
- 5 garlic cloves, chopped
- 2 tablespoons oil
- 1/2 cup cider vinegar
- 1/3 cup low-sodium chicken broth
- 1/2 teaspoon pepper
- 2 tablespoons maple syrup
- 1. Thoroughly wash greens. Pat dry with paper towels.
- 2. Remove skin and meat from turkey leg, discarding skin and bone. Coarsely chop meat.
- 3. Sauté chopped turkey and garlic in hot oil in a large skillet over medium-high heat 2 to 3 minutes. Add vinegar, chicken broth, and pepper; bring to a boil. Add greens, reduce heat to low, and simmer, stirring occasionally, 25 minutes. Stir in 2 Tbsp. maple syrup; simmer, stirring occasionally, 20 to 30 minutes or until greens are tender. Serve immediately.
- Note: For a milder flavor, reduce cider vinegar to 1/3 cup and maple syrup to 1 Tbsp.; increase chicken broth to 1/2 cup. Proceed with recipe as directed.
- Sweet-and-Tangy Braised Kale With Smoked Turkey: Substitute 1 (16-oz.) package fresh kale for collard greens. Prepare recipe as directed.
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