Turkey Gizzards With Greens/ Mollejas De Pavo Con Verduras





Hi WordPress fans!! I promised you a recipe last week or so, and finally after all that wait, here it is! Its a typical fusion food mix, using offal and dried greens!

The meat in question, may be adventurous for some, but is a cheap,tasty and nutritious meat that can be prepared numerous ways. Dominicans and Puerto Ricans, serve Gizzards(innards of poultry like chicken and turkey! Don’t be put off by what cut of meat it is- they are delicious!), as part of a dish called Guineos con Mollejas en Escabeche(Green Bananas with Gizzards in Escabeche)!

In Nigeria, they call them small chops(Snacks like Suya Barbecue) or it is stewed with other meats.. In The Deep South, and maybe parts of the Midwest, they are coated in fried chicken flour mix and deep fried!

This recipe uses this underused meat, and an unheard of ingredient.. DRIED PAK CHOI! In Chinese supermarkets, it may also be known as Dehydrated Coles, and they make a great addition to soups and stews like this one.



**1kg of Turkey Gizzards, scraped of all fat and sinew. Cut into bitesize pieces.**
1 Onion, chopped
2 Stalks of Celery, chopped finely
2 Cloves of Garlic, crushed
2 Teaspoons of Dried Basil, and Oregano
Chicken Stock(Optional)
3 Teaspoons of Coriander powder
1 Can of Chopped Tomatoes

2 Handfuls of Dehydrated Coles/Dried Pak Choi, rehydrated with hot water for 30 minutes or until pliable. Drain, rinse, and chop into bite size pieces.
Salt and Black pepper to taste
1 Teaspoon of Amchoor(Dried Mango Powder, used to tenderize meats.)
1 Tablespoon of Oil


Firstly, clean and wash the gizzards, in lemon juice and water. Set aside to drain. Chop the onion, celery and crush garlic. Then fry them in a heated pan, on a moderate heat, adding the spices and then the cleaned gizzards.

Try to coat the meat in the spices and brown the pieces lightly. Add water or chicken stock, covering the meat. Also add the pak choi and tomatoes. Lower the heat, and leave it to cook for around one and a half hours, or until the meat and pak choi are not chewy. Check seasoning and reduce the sauce. Serve with rice, noodles, or whatever starch and vegetables you wish to enjoy with this meal. Disfruta!!


Use a small knife and on the plump part of the gizzard, hold the meat and use the knife to scrape and pull the fat away. Use your thumb and forefinger to make a scraping and light tugging action.

To remove the thick skin(it may look yellow to light brown in colour.) on the flat side of the gizzard, make a steady pulling action to gently peel the skin away. When done, cut into bitesize pieces(Especially turkey gizzards, as they’re quite big) and wash the meat in lime juice and water.


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