This Is Not A Pretty Picture……….

Smoked Turkey Leg With Collard Greens And Yuca In Mojo

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This Is Not A Pretty Picture……….just a darn tasty and satisfying dish 🙂
Just as any other food blogger who is making big efforts to produce a popular food blog, I usually strive to present my food as “pretty” as possible (Food Porn anybody?)
But, today I was not interested in that at all. Instead, I was rather hoping that the essence of this meal shines through to my readers, by showing it as natural as possible, emphasizing it as the great comfort food it actually was. This meal was so tasty and satisfying, additional “fru fru” would just have distracted from its simplicity and down to earth flavors and textures.
So, without further ado, here it is –

“Smoked Turkey Leg With Collard Greens And Yuca In Mojo”
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Bon Appétit ! Life is Good !
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Click here for more about Yuca (Cassava)
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Click here for more about Mojo
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Click here for more Turkey Leg on ChefsOpinion
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Click here for instruction on how to prepare Collard Greens on ChefsOpinion
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Click here for instructions how to prepare Yuca In Mojo
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Smoked Turkey Leg With Collard Greens And Yuca In Mojo

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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
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: saute julienne of 1/2 medium size onion in 2 oz whole butter until translucent, add smoked turkey leg, add 1 qt water, cover, simmer until meat is tender but NOT falling apart

: transfer meat to collard greens (see recipe-link on this page), simmer another 20 minutes

: add 1 cup of the stock from cooking the turkey to 3 lbs cooked yuca (see recipe-link on this page)

: add 4 oz whole butter and 1 tsp chili flakes, simmer until liquid has evaporated

: add the mojo ingredients, simmer another minute

: Smoked Turkey Leg With Collard Greens And Yuca In Mojo

: Smoked Turkey Leg With Collard Greens And Yuca In Mojo

: Smoked Turkey Leg With Collard Greens And Yuca In Mojo

: Smoked Turkey Leg With Collard Greens And Yuca In Mojo

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2 comments

Sorry, Hans, but that turkey looks too raw, even if it’s smoked. I suppose it’s a matter of taste. It wouldn’t be to mine, but maybe there are people out there who would love it.

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Hi Anneli,
It’s not raw at all, it’s been simmered for nearly two hours 🙂
When you brine turkey leg (and most other meats), you add a small amount of “sodium nitrite”, which turns the meat reddish when cooked. (That’s how corned beef gets its pretty color).
However, you can omit this, as I often do, but the result is a very gray-colored meat which would not be successful commercially 🙂
And there you have it………
Cheers !

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