| Level: | Easy |
| Total: | 1 hr 10 min |
| Active: | 30 min |
| Yield: | 8 servings |
| Level: | Easy |
| Total: | 1 hr 10 min |
| Active: | 30 min |
| Yield: | 8 servings |
Ingredients
- 1 pound collard greens, stems and center-ribs removed
- 1 pound dinosaur kale, stems and center-ribs removed
- Olive oil, to coat pan
- 2 pounds smoked turkey wings
- 2 cups diced red onions
- 4 cloves garlic, thinly sliced
- Kosher salt
- 1 jalapeno, sliced into rings
- 3 ounces (5 1/2 tablespoons) red wine vinegar
- 1 teaspoon granulated sugar
Instructions
- Hot sauce, such as Aardvark or your favorite
- Roughly chop the collards and kale into 1/2-inch pieces. Wash well under cold water. Drain and set aside.
- In a large Dutch oven or stockpot over medium heat, add a film of olive oil followed by the turkey wings. Cook until the wings are just about crisped on all sides, about 5 minutes. Add the onions and garlic and a large pinch of salt and sweat until the vegetables are softened and aromatic, about 3 minutes. Add the greens along with the jalapenos, vinegar, sugar and 1 tablespoon salt. Cover and cook until the greens are nicely wilted, 30 minutes. Remove from the heat and check the seasoning, adding salt and vinegar as needed. Add hot sauce to taste and serve.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| 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 |
| Serving Size | 1 of 8 servings |
| 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 |
Reviews
Absolutely THE best greens I have ever eaten… with a nice little kick. I love sharing the recipe with others. Since I cannot always get the smoked wings, I often can get the smoked turkey leg. I cook mine in a pressure cooker and add vegetable broth. When done, I simply cut the meat off the bone and add it into the collards. Now that I grow my own greens, both collards and kale, I look forward to making this recipe.
This was an awesome, healthy way to make collard greens. Most recipes call for some kind bacon or ham hock, but smoked Turkey wings worked really well. The only thing is it was hard to get the turkey wings brown on all sides as they were too big for my stockpot. But it didn’t affect the flavor. I added a tiny spoon of hot pepper jelly to my serving and it was scrumptious! Everyone else in my family ate them with hot sauce. Both ways are good.
This recipe has lots of flavor and my family loved it.
I have used this recipe every year since I watched thus episode. The Greens have always been “Spot On”!! Even people who have never eaten Collards before, rave about them. And Friends that don’t eat pork, appreciate the Smoked Turkey alternative. Love This Recipe!!
Wow!!!
Absolutely delicious but beyond salty. I’d leave out the tablespoon (!!) of salt or maybe just do a teaspoon before stewing and then just salt to taste at the end.
We LOVE kale and this has become my Thanksgiving kale dish; all the family loves it.
Thanks for giving, Michael and Sheila – a definite ‘keeper’.
Fixed this recipe today for New Year. It’s awesome. I don’t like greens. I do now. Go Dawgs
2 years still the best
This was exactly what my thanksgiving table was missing. Thanks Michael and Sherla.