Collard Greens with Smoked Turkey Wings Recipe | SAVEUR

Collard Greens with Smoked Turkey Wings

Collards with Smoked Turkey Wings

Regular turkey wings are a fine substitute for smoked in this recipe for hearty collard greens.

See the recipe for Collard Greens with Smoked Turkey Wings »

Andre Barnaowski

The lexicon of African-American foodways of the South was created, according to food historian Tracy N. Poe, through the combining of the foodstuffs and methods of African and Anglo-American cuisines. Collard greens boiled with cured meat products, whether turkey wings and necks or pork feet and hocks, is a direct offspring of that merging. This recipe is an adaptation of one in Sylvia's Family Soul Food Cookbook by Sylvia Woods (William Morrow, 1999).

Collard Greens with Smoked Turkey Wings
This dish is a true example of the merging of African and Anglo-American cuisines.
serves 8-10

Ingredients

2 smoked turkey wings (about 2 1⁄2 lbs.)
3 lb. 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
Tabasco
Corn bread

Instructions

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.
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.

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