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Friday, November 24, 2017

Still Gleaning From the Garden



I used lots of greens available still in the garden over Thanksgiving. (Since I cooked two whole meals, it was great to have the freshness of garden)  Sage, parsley, thyme, and rosemary were of course used in almost every recipe. Love my fresh herbs!!!!

 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!




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