Collard Greens with Smoked Turkey Wings
3 lbs. collard greens (about 3 bunches), stemmed and
chopped into 1" pieces
1⁄4 cup vegetable oil
2 tbsp. sugar
1⁄2 tsp. crushed red pepper flakes
Salt and freshly ground black pepper
White distilled vinegar
1. Put turkey wings and 6 cups water into a large tall pot and bring to a boil. Reduce heat to medium-low and simmer, covered, for 1 hour. Add collard greens, oil, sugar, pepper flakes, and salt and pepper to taste and stir well. Return to a boil over high heat, reduce heat to medium-low, and simmer, covered, until greens are tender, about 2 1⁄2 hours.
2. Remove turkey wings from pot, pull meat and skin from bones, and chop into small pieces (discard bones). Return meat and skin to the pot of collard greens and season with salt, pepper, vinegar, and Tabasco to taste. Scoop collard greens and their liquid into bowls and serve with corn bread on the side to soak up the "pot likker", if you like.
SERVES 8 – 10