Turkey and Collard Greens Recipe

Name: Turkey and Collard Greens
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons olive oil (used half butter half oil); 1 garlic clove (minced); 1 medium onion (chopped course); 1 ½ cups fresh white mushrooms (quartered and optional); 1 bunch collard greens (5-7 large leaves, stems mostly removed, chopped); 1 turkey leg, large (frozen or fresh); 1 cup broth (I used miso); seasoning (any poultry seasoning, turmeric, garlic powder, lemon pepper, salt, etc); 2 russet potatoes (cut into bit sized piece); 2 tablespoons Italian salad dressing

Servings: persons

2 tablespoons olive oil (used half butter half oil)
1 garlic clove (minced)
1 medium onion (chopped course)
1 ½ cups fresh white mushrooms (quartered and optional)
1 bunch collard greens (5-7 large leaves, stems mostly removed, chopped)
1 turkey leg, large (frozen or fresh)
1 cup broth (I used miso)
seasoning (any poultry seasoning, turmeric, garlic powder, lemon pepper, salt, etc)
2 russet potatoes (cut into bit sized piece)
2 tablespoons Italian salad dressing

1
Saute onion, garlic until softened in a large pan, then add mushrooms (that has a lid and can be placed in the oven) while oven heats to 350F.
2
Place collard greens on top.
3
Place the turkey leg on top and drizzle a little oil on top).
4
Season the turkey leg.
5
Bake covered for 30 minutes.
6
Cut and place the potatoes in a bowl and drizzle dressing and stir to coat.
7
Place on each side of the turkey leg, cover and return to the oven.
8
Bake for one hour, then remove the lid and bake uncovered the remaining 30 minutes.

221

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 tablespoons olive oil (used half butter half oil), 1 garlic clove (minced), 1 medium onion (chopped course), 1 ½ cups fresh white mushrooms (quartered and optional), and more.

Yes, Turkey and Collard Greens falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Turkey and Collard Greens

How did you like this recipe?

Frequently Asked Questions