Recipe courtesy of Kardea Brown
Green Beans with Potatoes and Smoked Turkey
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- Level: Easy
- Total: 2 hr 55 min
- Active: 35 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 497
- Total Fat
- 20 g
- Saturated Fat
- 10 g
- Carbohydrates
- 53 g
- Dietary Fiber
- 11 g
- Sugar
- 10 g
- Protein
- 31 g
- Cholesterol
- 111 mg
- Sodium
- 1336 mg
- Level: Easy
- Total: 2 hr 55 min
- Active: 35 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 497
- Total Fat
- 20 g
- Saturated Fat
- 10 g
- Carbohydrates
- 53 g
- Dietary Fiber
- 11 g
- Sugar
- 10 g
- Protein
- 31 g
- Cholesterol
- 111 mg
- Sodium
- 1336 mg
Ingredients
Directions
- Place the turkey tails and onion in a 4-quart Dutch oven and fill halfway with water. Season the water with the salt and 1 teaspoon pepper. Bring the water to a boil, then cover and simmer over low heat until the meat falls off the bones, about 2 hours. Remove and discard the bones and skin; return the meat to the pot.
- Add the potatoes and green beans to the Dutch oven and simmer until the green beans are very tender and the potatoes can be pierced easily with a knife, about 20 minutes.
- Meanwhile, melt the butter in a small skillet, then add the garlic and remaining teaspoon black pepper and cook for 2 minutes. When the beans and potatoes are done, scoop with a slotted spoon to a serving dish and drizzle with the garlic butter.
