After all the guests had moved on, I was still amazed that I had kale and collards out in the garden begging to be used before that final killing frost hits and puts an end to the goodness.
So I gathered them up and made a great Braised Greens Recipe. Since I still had the legs and wings of my yummy smoked turkey (Thank you Big Green Egg)
I found the bones of this recipe in the November Country Living, but I made it my own by adding left over turkey. It was fantastic..
Here is the recipe:
6 slices bacon, I chopped them into cubes and then put them in dutch pot over medium heat, stirring them until they had started to brown (8 to 10 minutes). Then with a slotted spoon I removed it and put it on a scot towel lined plate.
In the same pan, I added onion(1 sweet onion chopped); 3 clove garlic chopped, 1 teaspoon crushed red pepper, and cooked until the onions and garlic were soft.
I added the greens one handful at a time, it was a combination of Kale, Collards and Spinach. Then added back in the bacon, 8 cups chicken broth as well as the turkey wings and legs from the smoked turkey and brought it all to a simmer.
The goodness cooked covered for about 40 minutes until very tender and all the flavors had blended. It was outstanding...I did make sure I got out any bones from the turkey.
YUMMY!! I will miss these fresh greens, but they can be replanted early! So I will replant my greens ASAP!
