braise 6 greens


Sweet-and-Tangy Braised Greens with Smoked Turkey


Prep: 15 min., Cook: 1 hr. Yield: Makes 4 servings


1 (16-oz.) package fresh collard greens, stems removed


1⁄2 1⁄3 1⁄2


1 (0.75-lb.) smoked turkey leg 5 garlic cloves, chopped 2 tablespoons oil cup cider vinegar


cup low-sodium chicken broth teaspoon pepper


2 tablespoons maple syrup how to: skillet-braise vegetables


1. T oroughly wash greens. Pat dry with paper towels. 2. Remove skin and meat from turkey leg, discarding skin and bone. Coarsely chop meat. 3. Sauté chopped turkey and garlic in hot oil in a large skillet over medium-high heat 2 to 3 minutes. Add vinegar, chicken broth, and pepper; bring to a boil. Add greens, reduce heat to low, and simmer, stirring occasionally, 25 minutes. Stir in 2 Tbsp. maple syrup; simmer, stirring occasionally, 20 to 30 minutes or until greens are tender. Serve immediately.


1. After removing the skin and bone from the turkey leg, coarsely chop the meat.


2. Saute the chopped turkey and garlic in oil over moderately high heat in a large skillet for a few minutes to soften before adding the liquid.


3. After 25 minutes of sim- mering over low heat, stir in the maple syrup for a touch of sweetness. Continue simmer- ing about a half hour more.


Page 1  |  Page 2  |  Page 3  |  Page 4  |  Page 5  |  Page 6  |  Page 7  |  Page 8