- 1
Ingredients
- 2 tablespoons Olive Oil
- 2 medium Onions (diced)
- 2 1/2 cups Chicken Stock
- 2 pounds Smoked Turkey Wings (cut into pieces)
- 1 tablespoon Red Pepper Flakes
- 3 cloves Garlic (Thinly Sliced)
- 3 tablespoons White Vinegar
- 2 tablespoons Sugar
- 8 pounds Collard Greens
- Salt and Pepper to taste
- Red Pepper Sauce
- Seasoned Vinegar (Vinegar with Habanero slices to taste)
Preparation
Step 1
2 tablespoons Olive Oil
2 medium Onions (diced)
2 1/2 cups Chicken Stock
2 pounds Smoked Turkey Wings (cut into pieces)
1 tablespoon Red Pepper Flakes
3 cloves Garlic (Thinly Sliced)
3 tablespoons White Vinegar
2 tablespoons Sugar
In large pot sauté onions in olive oil until caramelized. Season with salt. Add stock, turkey wings, red pepper, garlic, vinegar and sugar. Bring liquid to a boil. Reduce heat and simmer covered for 30 minutes.
8 pounds Collard Greens
Prepare greens: Cut stems off greens, then roll into a cigar. Cut the "cigar" in half lengthwise, then thinly cut , about 1/4" thick (leaving ribs in.) Wash greens well and drain.
Salt and Pepper to taste
Red Pepper Sauce
Seasoned Vinegar (Vinegar with Habanero slices to taste)
Add greens to the seasoned stock and let cook for 30 to 40 minutes or until tender. Season with salt and pepper to taste. Serve hot with red pepper sauce and vinegar, if desired.
Helpful Tips:
1. To avoid soggy greens, build up your pot liquor. The liquid from the greens (commonly known as pot liquor) may be saved and used in soups.
2. If your greens are tough, add sugar to make them more tender.
3. Portion about a pound of raw greens per person because they cook down significantly.