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Categories:
turkey freshly ground black pepper grapeseed oil garlic red pepper cabbage collard greens fresh spinach salt
Viewed: 46 - Published at: 4 years agoIngredients
- 24 smoked turkey legs
- Freshly ground black pepper
- 1 tablespoon grapeseed oil
- 3 cloves garlic, lightly crushed with the side of a knife blade and minced
- 1/2 teaspoon crushed red pepper
- 1 head cabbage, shredded in a food processor
- 1 pound collard greens, cleaned
- 1 pound fresh spinach, soaked in salt water to remove grit and dried in a salad spinner
- Salt
Method
- Preheat oven to 350 degrees F. Season turkey legs with black pepper, Heat grapeseed oil in a large deep pot over medium-high heat.
- Add turkey legs and brown in batches on all sides.
- Transfer to a roasting pan, cover with foil, place in oven and roast until fork tender, about 35 minutes.
- Add garlic to pot and lightly saute over medium heat being careful not to burn the garlic.
- Stir in the crushed red pepper and shredded cabbage and allow to cook about 10 minutes.
- Add collard greens and cook for 10 minutes more.
- Add spinach, season with salt and freshly ground black pepper and cook until tender but still bright green.
- Transfer greens to a platter and top with turkey legs.
