Need a new take on an old favorite? Well try this flavorful recipe that combines turkey, collard greens and cornbread in a taco (yes, a taco). It’s simple, easy and oh-so-delicious
For Johnny Cakes (taco shell):
2 cups fine-ground yellow or white cornmeal
1 tablespoon sugar
1 1/2 teaspoon salt
2 cups boiling water
1/2 cup milk
Butter (for the pan)
In a medium bowl, whisk together cornmeal, sugar and salt. Pour in boiling water and mix until you form a paste. Gradually add in milk and stir, stopping occasionally to check the consistency of the batter. It should feel like thin mashed potatoes. In a cast-iron skillet or on a griddle, melt 1 tbsp butter. Spoon tablespoonfuls of the batter onto the skillet, spreading them out to about a 2-inch diameter. Cook on each side until golden brown, about 4-6 minutes. Make sure you have a generous layer of butter on the bottom of the skillet or griddle when making these so they soak up the flavor.
For Turkey filling:
One pound of turkey (shredded)
Simply take the shredded chicken and sautee it with half teaspoon of olive oil and chipotle seasoning until coated and warm.
Finish with squeezing one lime on top of sauteed chicken and let it rest.
For collard greens:
-one stalk of collard greens
-one small onion
Shred the collard greens into strips like coleslaw. Then sautee in olive oil, chopped onion and a pinch of lemon pepper for 5-7 minutes until slightly soft. You still want the crunch of the collards.
Lastly, compile all ingredients like a taco and top with fresh chopped peaches.