Collard Green Cornbread Pudding - Frizzled Yams
Chef Roblé & Co., Season 1, Episode 2
- 1/2 smoked turkey wing
- 4 tablespoons butter
- 4 cups yellow onion, cut to about a medium dice
- 1 1/2 pound collard greens (purchased weight), washed, leafs trimmed from the stalk and roughly cut or ripped into pieces about the size of a credit card
- 7 garlic cloves, sliced thin
- 1/2 teaspoon red pepper flakes
- 4 teaspoon sugar
- 1 1/2 tablespoon apple cider vinegar, white wine, red wine or sherry vinegar can be substituted
- 1 cup yellow corn meal
- 1 cup AP flour
- 1 1/2 teaspoon salt
- 3 tablespoon sugar
- 3 teaspoon baking powder
- 1/4 cup oil or rendered fat
- 1 cup milk or butter milk
- 1 large egg
- 3 large eggs
- 1 1/2 cup half and half
1. Take your smoked turkey and place it in a small pot and add enough water to cover the turkey by about half an inch. Simmer for one hour, skimming foam or fat that floats to the top. This will be the liquid used for braising your greens.
2. In a medium sized Dutch oven or pot add your butter and onions and cook over medium low heat until translucent, about 15 minutes. Then add your collard greens into the pot along with the turkey wing. Pour in enough smoked turkey broth to barely cover the greens and simmer on a low heat until tender but not mushy, about an hour and 45 minutes. One hour into the cooking, add the sliced garlic and red pepper flakes.
3. Remove the greens and turkey wing. Strain the excess liquid from the greens and return the liquid to the pot and reduce to half a cup and reserve.
4. Shred the meat off of the turkey wing and incorporate into the greens, along with the sugar and vinegar- allow to cool.
5. When the greens start simmering, that’s the time to make your cornbread.
6. First, set your oven to 400F. When hot, place a 10inch cast iron or non-stick skillet into the oven.
7. In a mixing bowl, add all of your dry ingredients and whisk together. Create a well in the middle and add all the wet ingredients and whisk together until evenly incorporated.
8. Take your hot pan from the oven and with a rubber spatula scrape in all the batter and bake. Check after 20 minute with a toothpick, if it comes out wet, bake for an additional 5 minutes. Allow to cool and cut into roughly 1 inch pieces.
9. Custard: In a blender, add the eggs, half and half, 1 cup of braised greens (meat and all) and reserved braising liquid. Purée until very smooth.
10. Rough chop the cooled greens and place in a mixing bowl with the cornbread and the custard. Mix all ingredients together, careful not to break up the cornbread too much. Evenly distribute contents of the bowl in a buttered cast iron or non-stick pan, cover with aluminum foil and bake at 350F for one hour and 10 minute. Allow to bake without the foil for the final 15 minutes.
Smoked meats have varying salt contents. Taste the broth a half an hour into simmering, if it’s very salty, discard the liquid and start over with fresh water. Don’t worry, there will be plenty of smoky turkey flavor left.
This is a great dish to prepare using left over greens and cornbread, just make the custard and you are ready to go.