Comments on: Creole Collard Greens with Smoked Turkey https://www.creolecontessa.com/2013/11/05/creole-collards-greens-with-smoked/ Let the good times roll... Sat, 20 Apr 2019 20:59:50 +0000 hourly 1 https://wordpress.org/?v=5.8.1 By: Anonymous https://www.creolecontessa.com/2013/11/05/creole-collards-greens-with-smoked/#comment-1233 Fri, 13 Dec 2013 16:03:50 +0000 http://www.creolecontessa.com/temp/?p=147#comment-1233 In reply to Anonymous.

Hello Irma, the only time I’ve seen pinkish red color is IF…the meat has been smoked…often times when you smoke meat you get that pink/red smokey color in the meat…if it was fresh turkey…I would say if it’s pink…don’t eat it…but if smoked then it’s all good…hope this helps…lol…

]]> By: Anonymous https://www.creolecontessa.com/2013/11/05/creole-collards-greens-with-smoked/#comment-1232 Fri, 13 Dec 2013 14:45:19 +0000 http://www.creolecontessa.com/temp/?p=147#comment-1232 yours look delish!!!can turkey ever turn pinkish red if you cook with collard green? i don’t eat pork and ham, but this thxgiving someone gave me collard green with pinkish meat, she insisted it was turkey turned red.  thx 🙂

]]> By: Anonymous https://www.creolecontessa.com/2013/11/05/creole-collards-greens-with-smoked/#comment-11520 Thu, 14 Nov 2013 18:52:28 +0000 http://www.creolecontessa.com/temp/?p=147#comment-11520 In reply to Anonymous.

I would recommend a pork ham hock..which you would boil for about 1 hour prior to adding to the greens to tenderize the meat. Also I’ve used smoked sausage, sliced thinly. And when I went on my 7 year meat free diet, I would add mushrooms to give a beefy taste…smoked mushrooms would be delicious…

]]> By: Anonymous https://www.creolecontessa.com/2013/11/05/creole-collards-greens-with-smoked/#comment-1148 Thu, 14 Nov 2013 18:38:24 +0000 http://www.creolecontessa.com/temp/?p=147#comment-1148 can the turkey be replaced with another type of meat? what would you recommend?

]]> By: Anonymous https://www.creolecontessa.com/2013/11/05/creole-collards-greens-with-smoked/#comment-1139 Wed, 06 Nov 2013 19:50:58 +0000 http://www.creolecontessa.com/temp/?p=147#comment-1139 In reply to Anonymous.

Great question Jessica…it’s very important to shock them in ice water because you want to stop cooking them ASAP!…we want all the real cooking to take place in the bacon grease…and also it’s one last chance to “wash” them…when you take them out the ice bath..you will notice how clear and clean the water is…it’s like magic…clean collard greens magic..lol

]]> By: Anonymous https://www.creolecontessa.com/2013/11/05/creole-collards-greens-with-smoked/#comment-1136 Wed, 06 Nov 2013 01:05:50 +0000 http://www.creolecontessa.com/temp/?p=147#comment-1136 How crucial is it to shock the greens with the ice? Will they turn to mush if you just strain them and set them aside while you’re cooking the bacon before adding them back to the pot?

]]> By: Anonymous https://www.creolecontessa.com/2013/11/05/creole-collards-greens-with-smoked/#comment-1135 Tue, 05 Nov 2013 22:21:36 +0000 http://www.creolecontessa.com/temp/?p=147#comment-1135 In reply to Anonymous.

Thanks Jazzy…

]]> By: Anonymous https://www.creolecontessa.com/2013/11/05/creole-collards-greens-with-smoked/#comment-1134 Tue, 05 Nov 2013 22:10:41 +0000 http://www.creolecontessa.com/temp/?p=147#comment-1134 This looks so good! I can’t wait to make these.

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