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Southern-style collard greens are stewed with smoked turkey, onion, red pepper flakes, and vinegar. Eating veggies has never been easier thanks to this recipe!
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 ...
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 ...
Fried turkey – deep fried using an outdoor frier; Game meat – venison, rabbit, and game fowl are most common, but opossum, squirrel, and raccoon also may be eaten, especially in more remote areas; Grits and grillades – a Louisiana brunch staple; Ham – usually pan fried, roasted, or smoked; varieties include "sugar-cured" or "country ...
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 .
Black-eyed peas, yams and collard greens are a few soul food staples, according to the Oxford African American Studies Center (OAASC). Even though many main dishes contain meat, plant-based soul ...
Recipes compiled and published by the Des Moines Register include salmon mousse, fresh gazpacho, apple coleslaw, cabbage n' macaroni slaw, other slaws, soups, and dips, and various salads like turkey-melon, shrimp-yogurt and pasta-blackbean, including one gelatin-based salad made with 7Up, lemon-lime gelatin, crushed pineapple, marshmallow and ...