-
1
For the whole grain buttermilk cornbread: Preheat the oven to 450 degrees F. Place the fat in a 10 1/2-inch cast-iron skillet or ovenproof baking dish and heat in the oven until sizzling, about 10 minutes.
-
2
Meanwhile, in a bowl, combine the cornmeal, baking soda and salt.
-
3
In a large measuring cup, combine the buttermilk and egg.
-
4
Add the buttermilk combination to the cornmeal mixture and stir to combine.
-
5
Remove the heated skillet from the oven and carefully pour the hot fat into the batter.
-
6
Stir to combine, and then pour the batter back into the hot skillet.
-
7
Bake until golden brown and a toothpick inserted in the center of the bread comes out clean, 20 to 25 minutes.
-
8
Remove to a rack to cool slightly.
-
9
Cut with a serrated knife just before serving.
-
10
For the collard greens: While the cornbread is baking, stack several collard leaves at a time and cut into 1/4-inch strips; repeat until all the leaves are shredded.
-
11
Heat the oil in a large pot over medium heat.
-
12
Add the onions and cook until clear and translucent, 3 to 5 minutes.
-
13
Add the garlic and cook until fragrant, 45 to 60 seconds.
-
14
Add the greens, stock, vinegar, red pepper flakes, bay leaf and turkey; season with salt and pepper.
-
15
Increase the heat to medium high and bring to a boil.
-
16
Reduce the heat to medium low, cover and cook until the greens are just tender, 15 to 20 minutes.
-
17
Taste and adjust for seasoning with salt and pepper.
-
18
If desired, shred the meat off the turkey drumstick to serve with the collards.
-
19
Serve immediately with hot buttered cornbread.
