INGREDIENTS

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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