| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | American | New import | 4 | Servings |
INGREDIENTS
| 2 | (1 pound) smoked turkey | |
| Wings, chopped into | ||
| Lg pieces | ||
| 2 | c | Water |
| 1 | lb | Collard greens (see note) |
| 1 | lb | Turnip greens |
| 1 | lb | Dark curly kale |
| 3 | c | Beef broth |
| 1 | tb | Cider vinegar |
| 1 | ts | Granulated sugar |
| 1/8 | ts | Crushed hot red pepper |
| Flakes, or to taste |
INSTRUCTIONS
In a 5 quart soup pan, bring turkey wings and water to a boil over high heat. Reduce heat to medium-low and simmer, covered, for 1 hour. In a large sink of lukewarm water, agitate collard and turnip greens and kale to remove any hidden grit. Carefully lift greens out of the water and transfer to a colander. In a sink of fresh water, repeat procedure until greens are grit free. Discard thick stems; chop greens coarsely. Increase heat under turkey wings to medium high; add one third of greens to the pot. Cover and let the greens wilt, about 5 minutes; stir greens down. Repeat with 2 more batches until all the greens fit into the pot. Stir in broth, vinegar, sugar and red pepper flakes and bring to a boil. Reduce heat to medium-low and partially cover. Cool, stirring occasionally, until greens are very tender, about l hour. Leave turkey wing chunks as they are, or remove turkey meat from the bones and skin, chop meat coarsely and return to greens. Using a slotted spoon, transfer greens and turkey to a serving bowl. Use pot liquor as a dip for hot corn bread. Makes 6 servings. Note: Use any combination of available fresh greens for the ones listed. Per serving: Calories 154 Fat 5g Cholesterol 48mg Sodium 487 Percent calories from fat 27% Source: Kwanzaa, An African-American Celebration of Culture and Cooking Dallas Morning News-Food 10/2/96 Typos by Bobbie Beers Posted to MM-Recipes Digest V4 #043 by BobbieB1@aol.com on Feb 11, 1997.
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