Collard Greens with Smoked Turkey and Whole Grain Buttermilk Cornbread

Name: Collard Greens with Smoked Turkey and Whole Grain Buttermilk Cornbread
Prep time: 50 min
Cook time: 50 min
Total time: 50 min
Yield: 6
Cuisine: Southern
Ingredients: 2 teaspoons apple cider vinegar; 1 teaspoon baking soda; 6 servings Butter, for serving cornbread, optional; 473 milliliters buttermilk; 946 milliliters chicken stock or reduced-fat low-sodium chicken broth; 6 servings Coarse kosher salt and freshly ground black pepper; 907 grams young collard greens (about 2 bunches), tough stems removed; 473 milliliters whole grain yellow cornmeal (not cornmeal mix or self-rising cornmeal); 1 large egg, lightly beaten; 1 bay leaf, preferably fresh; 1 clove garlic, finely chopped; 2 Tbsps olive oil; 1 onion, chopped; 1 teaspoon crushed red pepper flakes; 1 teaspoon fine sea salt; 1 smoked turkey drumstick; 2 Tbsps bacon grease, unsalted butter or vegetable oil

The recipe Collard Greens with Smoked Turkey and Whole Grain Buttermilk Cornbread could satisfy your Southern craving in approximately 50 minutes. This recipe serves 6. One portion of this dish contains approximately 36g of protein, 29g of fat, and a total of 609 calories. This recipe covers 43% of your daily requirements of vitamins and minerals. It works well as a reasonably priced side dish. Head to the store and pick up garlic, pepper flakes, butter, and a few other things to make it today. It is a good option if you're following a gluten free diet.

Instructions

For the whole grain buttermilk cornbread: Preheat the oven to 450 degrees F.

Ingredients you will need

Buttermilk

Cornbread

Grains

Equipment you will use

Oven

Place the fat in a 10 1/2-inch cast-iron skillet or ovenproof baking dish and heat in the oven until sizzling, about 10 minutes.

Equipment you will use

Baking Pan

Oven

Meanwhile, in a bowl, combine the cornmeal, baking soda and salt. In a large measuring cup, combine the buttermilk and egg.

Ingredients you will need

Baking Soda

Buttermilk

Cornmeal

Salt

Egg

Equipment you will use

Measuring Cup

Bowl

Add the buttermilk combination to the cornmeal mixture and stir to combine.

Ingredients you will need

Buttermilk

Cornmeal

Remove the heated skillet from the oven and carefully pour the hot fat into the batter. Stir to combine, and then pour the batter back into the hot skillet.

Equipment you will use

Frying Pan

Oven

Bake until golden brown and a toothpick inserted in the center of the bread comes out clean, 20 to 25 minutes.

Ingredients you will need

Bread

Equipment you will use

Toothpicks

Oven

Remove to a rack to cool slightly.

Cut with a serrated knife just before serving.

Equipment you will use

Serrated Knife

For the collard greens: While the cornbread is baking, stack several collard leaves at a time and cut into 1/4-inch strips; repeat until all the leaves are shredded.

Ingredients you will need

Collard Greens

Cornbread

Heat the oil in a large pot over medium heat.

Ingredients you will need

Cooking Oil

Equipment you will use

Pot

Add the onions and cook until clear and translucent, 3 to 5 minutes.

Ingredients you will need

Onion

Add the garlic and cook until fragrant, 45 to 60 seconds.

Ingredients you will need

Garlic

Add the greens, stock, vinegar, red pepper flakes, bay leaf and turkey; season with salt and pepper. Increase the heat to medium high and bring to a boil. Reduce the heat to medium low, cover and cook until the greens are just tender, 15 to 20 minutes. Taste and adjust for seasoning with salt and pepper. If desired, shred the meat off the turkey drumstick to serve with the collards.

Ingredients you will need

Red Pepper Flakes

Turkey Drumsticks

Salt And Pepper

Seasoning

Bay Leaves

Collard Greens

Vinegar

Greens

Whole Turkey

Stock

Meat

Serve immediately with hot buttered cornbread.

Ingredients you will need

Cornbread

Equipment

Ingredients

Servings:

2teaspoons

apple cider vinegar 1teaspoon

baking soda 6servings

Butter, for serving cornbread, optional 473milliliters

buttermilk 946milliliters

chicken stock or reduced-fat low-sodium chicken broth 6servings

Coarse kosher salt and freshly ground black pepper 907grams

young collard greens (about 2 bunches), tough stems removed 473milliliters

whole grain yellow cornmeal (not cornmeal mix or self-rising cornmeal)1large

egg, lightly beaten 1

bay leaf, preferably fresh 1clove

garlic, finely chopped 2Tbsps

olive oil 1

onion, chopped 1teaspoon

crushed red pepper flakes 1teaspoon

fine sea salt 1

smoked turkey drumstick 2Tbsps

bacon grease, unsalted butter or vegetable oil

Recommended wine: Riesling, Sparkling Wine, Zinfandel

Southern on the menu? Try pairing with Riesling, Sparkling Wine, and Zinfandel. In general, there are a few rules that will help you pair wine with southern food. Food-friendly riesling or sparkling white wine will work with many fried foods, while zinfandel is great with barbecued fare. You could try J.J. Prum Graacher Himmelreich Spatlese Riesling. Reviewers quite like it with a 4.2 out of 5 star rating and a price of about 56 dollars per bottle.

J.J. Prum Graacher Himmelreich Spatlese Riesling

"A tad reduced in aroma, this young white has plenty of intensity, offering lime, peach and slate flavors matched to a silky texture. It's awkward today, needing time to integrate. Best from 2008 through 2020. 1,500 cases made." –BS