Collard Greens with Turkey Wings
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It's that time of year...time for daughter's to be asked by their mothers, "Can you come over and wash the greens for me?" Or daughters to say, "I'll buy them and wash them if you just cook them for me." At least this is what I hear from my family and friends. I absolutely love greens, or depending on where you're from "collards".
They're actually pretty simple to make, just tedious to prep. If you're lazy and don't feel like picking them out, removing stocks, all the trimming/cutting, and the multiple washings, you can always buy the pre-cut bags. I can't bring myself to buy the pre-cut bag---glutton for punishment...I know; but I like doing it the way my mommy does it.
Ingredients
2-3 Bunches of Greens
Smoked Turkey Wings (Or Ham Hocks)
2 Tbsp. of Chicken Base (Or Ham Base)
1 cup of Diced Onion
1 Tbsp. of Apple Cider Vinegar
1/8 tsp of Red Pepper Flakes
1 Tbsp of Sugar
Water
Kosher Salt
Directions
In a large stock pot, Add the turkey wings, pour in enough water to cover the meat; Bring to a boil, reduce and allow to simmer about 10-15 minutes.
Pick apart the greens and remove the stems. Line up the leaves, roll them up, and cut them about 1/4-1/2 inch thick.
To the time consuming part...washing. The best way to clean greens is to fill a clean sink with cold water, add the greens, and swish them around. The dirt will fall to the bottom of the sink. Lift the greens out, drain the sink, and repeat until the water is clear and the greens are free of dirt and grit. The water should no longer be murky green, but almost clear.
Add the onions, vinegar, red pepper flakes, Chicken base and sugar to the pot. Stir until chicken base dissolves. Add in the collards, tamping down with a spoon to get all of the greens in the pot. Once the greens have wilted, add the sugar and toss/stir. Cover and simmer for 2 hours.
Taste and add additional salt, pepper, base or sugar if needed. The sugar cuts the bitterness of the greens; Remember don't be shy with the seasonings- this recipe serves 8-12! Just keep in mind you can always add, but you can't take away. Cook for additional 30 mins-1 hour if needed.
Once the greens are done, remove the turkey meat from the bones, and add it back the pot.
Pick apart the greens and remove the stems. Line up the leaves, roll them up, and cut them about 1/4-1/2 inch thick.
To the time consuming part...washing. The best way to clean greens is to fill a clean sink with cold water, add the greens, and swish them around. The dirt will fall to the bottom of the sink. Lift the greens out, drain the sink, and repeat until the water is clear and the greens are free of dirt and grit. The water should no longer be murky green, but almost clear.
Add the onions, vinegar, red pepper flakes, Chicken base and sugar to the pot. Stir until chicken base dissolves. Add in the collards, tamping down with a spoon to get all of the greens in the pot. Once the greens have wilted, add the sugar and toss/stir. Cover and simmer for 2 hours.
Taste and add additional salt, pepper, base or sugar if needed. The sugar cuts the bitterness of the greens; Remember don't be shy with the seasonings- this recipe serves 8-12! Just keep in mind you can always add, but you can't take away. Cook for additional 30 mins-1 hour if needed.
Once the greens are done, remove the turkey meat from the bones, and add it back the pot.
Them are sum purty greens
My least favorite part is removing the stems...it feels like it takes for-eve-er!
They're not all the same size...I know
Ready to be washed
Turkey wing bubble bath
Into the pot they go
Finished Product
Enjoy!
Happy Eating!
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