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Add the chicken broth, vinegar, sugar, and the strained smoked turkey stock. Add the greens one handful at a time, stirring until wilted. Fold in the shredded turkey.
Next, mix in the smoked turkey, turn the heat down low and place a lid on the pot. Allow the greens to cook for about 35 minutes until tender, but not too soft.
All you need are a couple of hours, a handful of staple ingredients, smoked turkey, and your collard greens (the star of the show) for an easy side (or meal on its own!) you can serve all year ...
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 .
A traditional Southern meal may include pan-fried chicken, field peas (such as black-eyed peas), greens (such as collard greens, mustard greens, turnip greens, or poke sallet), mashed potatoes, cornbread or corn pone, sweet tea, and dessert—typically a pie (sweet potato, chess, shoofly, pecan, and peach are the most common), or a cobbler ...
The term colewort is a medieval term for non-heading brassica crops. [2] [3]The term collard has been used to include many non-heading Brassica oleracea crops. While American collards are best placed in the Viridis crop group, [4] the acephala (Greek for 'without a head') cultivar group is also used referring to a lack of close-knit core of leaves (a "head") like cabbage does, making collards ...
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To finish the one-pot meal, the rice, having absorbed all the cooking liquid, is left to steam using the paper towel method for around 10 minutes and it is fluffed before serving. [2] Some recipes use ham hock , fatback , country sausage , or smoked turkey parts instead of bacon.