Braised Collard Greens With “Pot Liquor”
Servings
4 Servings
Ingredients
- 1 turkey leg or smoked turkey leg
- Kosher salt and freshly ground black pepper
- 2 tablespoons olive oil
- ¼ teaspoon red pepper flakes or more if you like it spicy
- 3 cloves garlic minced
- 1 large bunch collard greens large center stems removed and sliced into 2-inch strips
- 1 cup chicken stock low-sodium, such as MANISHEWITZ
- 1/2 cup water
- Juice of 1 lemon
Instructions
- Season turkey leg with a sprinkling of salt and pepper. Heat oil in a large pot over medium-high heat until hot (but not smoking). Sear turkey until browned on each side, about 2-3 minutes per side. Remove turkey from pot, leaving the fat in the pan; transfer turkey to plate and set aside. Add the red pepper flakes and garlic to the pot and sauté until fragrant and golden, about 2 more minutes.
- Add the collard greens and toss to coat with oil and garlic. Season lightly with salt and pepper and cook until they begin to wilt. Add the chicken stock, water, and reserved seared turkey leg. Cover and lower the heat to a simmer.
- Cook until the greens are tender, about 30 to 40 minutes. Uncover, remove turkey leg and carefully cut away all meat from the bones. Dice turkey meat and return to pot (discard bone). Add lemon juice and stir to mix. Raise the heat to medium and continue cooking for another 2-3 minutes. Serve greens hot with “pot liquor.” (See intro above)
- Recipe published in JOY of KOSHER with Jamie Geller Magazine Spring 2015 SUBSCRIBE NOW
