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Why It Works
- Smoked turkey supplies an identical meaty, savory high quality because the bacon generally included in braised collards.
- The addition of butter provides the wealthy, mouth-coating high quality that pork stomach sometimes supplies.
Smoked turkey is probably not as fatty or wealthy as bacon, however it does share that trademark campfire taste, which is why we thought it could be the right accomplice for an in any other case conventional bowl of braised collard greens.
For those who’re feeling particularly formidable, you’ll be able to braise the greens in a do-it-yourself smoked turkey inventory; in any other case, store-bought rooster inventory (and even water) will just do nice. It is a low-maintenance dish that is virtually not possible to mess up. This rendition additionally occurs to be good and garlicky, spiced up with pink chile flakes, and completed with a chew of acidity from cider vinegar and lemon juice. And, because the turkey’s fairly lean, we opted to complete it off with some butter to present the pleasantly bitter, tender greens the wealthy, mouth-coating high quality that pork stomach sometimes supplies.
Have extra smoked turkey leftovers? Attempt these barbecue smoked turkey sandwiches or pink beans and rice with smoked turkey.
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