A Great Side Dish For Thanksgiving, or any time!
Greens, greens, I love some greens, on the far side of the hill! Yes, the New Christie Minstrels said it best back in the fabulous sixties, in one of the best songs about greens ever recorded. Wait, what? The song wasn’t about collard greens? Well, as far as I’m concerned there should be a great number of songs touting the virtues of collard greens.
The plan was to post a Thanksgiving pulled pork recipe, but it wasn’t quite at 100% so I decided to work on it a bit longer and post one of the side dishes, which was 100%. The side dish of which I speak is smoked turkey collard greens. I know the trendy green these days is kale, but I have to say, my favorite of all greens are collards. I understand that kale is on the way out, to be replaced by some other trendy green. Chard? Dandelion? Turnip? Whatever is the flavor of the moment, I am pretty sure that collard greens will always be my favorite. I can’t say for sure if it the greens themselves or the way they are prepared that fuel my obsession, but the juice, or “pot liquor” as it is known, is the tasty elixir that makes this dish one of the tastiest.
Traditionally, this is made with ham hocks, but to “Thanksgiving” this puppy up a bit, and also just because they are dang tasty, I used smoked turkey thighs.
I used about 2-1/2 pounds of collard greens, with stems still attached.
Start out by removing the stems from the greens. Grip the stem with one had, place the other hand at the base of the leaf. Pull on the stem and zip off the leaf. Place in a large bowl or sink. Fill with water and soak 15-20 minutes to remove all the schmutz, of which there will be plenty. Grab a stack of leaves, and roll them up like a “see-gar”. Slice the roll in about 1/2″ strips until all the greens are sliced.
The dirt and whatnot will sink to the bottom, so remove the leaves from the water fairly gently so as not to jostle the water too much.
Heat up some oil in the pressure cooker. Add in some diced onion, BAM!, and sauté until translucent. Plop in the garlic and sauté for another minute.
Pour in the chicken broth and bring to a simmer.
Put the greens in the pot. It is best to use your largest pressure cooker, which in my case would be my 7 litre Kuhn Rikon, but since my KR was at the time housing a 6-pound pork butt, it was up to my Instant Pot to pick up the slack and cook my greens.
If your greens fill your pot past the maximum line, I usually put any top that fits fairly well on top of my cooker and steam the greens until they are below the max line. This usually takes just a couple of minutes.
When the greens are down to a manageable level, put in a couple of tablespoons of apple cider vinegar, a tablespoon of brown sugar, some salt and pepper and a shake of crushed red peppers.
Top the greens with a couple of smoked turkey thighs.
Lock the top on the pressure cooker, bring to high pressure, adjust heat to maintain high pressure if using a stovetop model. Set the time for 25 minutes.
When time is up, immediately remove from heat. If using an electric pressure cooker, immediately remove the inner pot of the cooker.
Take the turkey thighs and place on a plate or cutting board.
Let them cool for 5 minutes or so and with a fork remove the meat from the bones. Remove most of the skin but it’s fine to leave a little. It is where most of the flavor is, don’t you know.
Now, take that tasty turkey and blend it back in with the greens.
Pour into a serving bowl, or if you are serving later, put in a sealable container and refrigerate.
Makes a tasty side to any BBQ meal, and also a great addition to any Thanksgiving spread.
|Smoked Turkey Collards|| |
- 2 tablespoons cooking oil
- 1 sweet onion, diced
- 3 cloves garlic, pressed
- 2-1/2 pounds collard greens (weight with stems), stems removed and chopped into ½" strips
- 2 cups chicken broth
- 1-1/2 teaspoons salt
- 2 tablespoons apple cider vinegar
- 1 rounded tablespoon brown sugar
- A few grinds of black pepper
- A sprinkle of crushed red pepper (around ⅛ teaspoon)
- 2 smoked turkey thighs
- With the pressure cooker pot on medium high heat, place 2 tablespoons oil
- When oil looks shimmery, add the onions and sauté until translucent
- Add the garlic and continue to sauté for another minute
- Pour the chicken stock into the pot
- Place the greens into the pressure cooker
- If it is above the maximum limit line, put any lid that will fit on top for a couple minutes and let steam until the greens are below the maximum line
- Add the vinegar, brown sugar, salt, black pepper and crushed red pepper
- Place the smoked turkey thighs on top
- Lock lid on pressure cooker and set time for 25 minutes
- When time is up, do a quick release and immediately remove the inner pot from the pressure cooker, if using electric
- Remove the turkey to a plate, let cool for 5 minutes or so, then use a fork to remove the meat from the bones. Discard most of the skin, but you can leave a little of it.
- Add the turkey meat back into the greens and mix with a spoon
- Move to a serving bowl and serve