Level: Easy
- Yield: Serves 8
- Nutritional Analysis Per Serving (1 of 8): Calories 326, Total Fat 19 g, Saturated Fat 4 g, Carbohydrates 13 g, Dietary Fiber 5 g, Sugar 4 g, Protein 28 g, Cholesterol 79 mg, Sodium 663 mg
- Total Time: 1 hr 10 min
- Active Time: 30 min
Ingredients
- 1 pound collard greens, stems and center ribs removed
- 1 pound dinosaur (lacinato) kale, stems and center ribs removed
- Olive oil, enough to coat the pan
- 2 pounds smoked turkey wings
- 2 cups diced red onions
- 4 cloves garlic, thinly sliced
- Kosher salt
- 1 jalapeo, cut into rings
- 3 ounces (about 5 tablespoons) red wine vinegar
- 1 teaspoon granulated sugar
- Hot sauce (such as Aardvark or your preferred brand)
Instructions
Prep the greens: Roughly chop the collards and kale into pieces about 1 inch in size, rinse thoroughly under cold water, drain, and set aside.
Brown the turkey: In a large Dutch oven or stockpot over medium heat, add a thin layer of olive oil and the smoked turkey wings; cook until the wings are nearly crisp on all sides, about 5 minutes.
Saut aromatics: Add the diced onions, sliced garlic, and a generous pinch of kosher salt; sweat until softened and fragrant, about 3 minutes.
Add greens and seasonings: Stir in the chopped greens, jalapeo rings, red wine vinegar, sugar, and 1 tablespoon of salt. Cover and cook until the greens are tender and wilted, about 30 minutes.
Finish and serve: Remove from heat, taste and adjust with more salt or vinegar if needed, add hot sauce to taste, then serve.
Notes: Adjust salt and hot sauce to your preference; simmer longer for very tender greens. Serve with cornbread or rice for a comforting meal.
