A Taste of History in Greenfield Village offers our visitors seasonal, locally sourced and historically minded recipes. Over the past year, our chefs have been developing some new recipes, directly drawn from the recipes of George Washington Carver and the ingredients that he used. You can learn more about the inspiration behind the new options both in A Taste of History and in Plum Market Kitchen in Henry Ford Museum of American Innovation in our blog post here, or try out some of the recipes for yourself—like these Collard Greens with Smoked Turkey.
Chef’s Notes
What is Southern cooking without greens? There are lots of different ways to go, and almost no way to go wrong. Just be sure to cook the greens long enough, and don’t add any extra salt until done.
We chose to add smoked turkey to this dish to build truly rich flavors into something very simple. If you don’t have a smoker, smoked turkey wings or legs are readily available, fresh or frozen, at most local grocers. Or you can make this dish vegan by omitting the turkey and smoking the onions before adding—or simply cook it over a campfire to achieve a rich, smoky flavor.
Recipe: Collard Greens with Smoked Turkey
Makes 8 Portions
Ingredients
2 lb Fresh Collard Greens
8 oz White Onion
8 cloves Fresh Garlic
8 oz Smoked Turkey Wing Meat
1 oz Cider Vinegar
4 C Vegetable Stock/Broth
To taste Salt and Pepper
Procedure
- Dice onions and sauté in a pot until translucent.
- Mince garlic and add to pot along with turkey wings.
- Deglaze pan with cider vinegar, then add in chopped collard greens and vegetable stock.
- Simmer on low until greens are tender and all liquid has been absorbed, approximately 1 ½ hours.
- Season with salt and pepper as needed.
Eric Schilbe is Executive Sous Chef at The Henry Ford.
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