Recipe courtesy of Caprice Varner
Collard Greens
- Level: Easy
- Yield: 10 servings
- Total: 2 hr
- Prep: 1 hr
- Cook: 1 hr
Ingredients
40 pounds collard greens
1 smoked turkey wing
1 cup sugar
1 tablespoon crushed red pepper flakes
4 teaspoons garlic powder
4 teaspoons onion powder
1/4 cup vinegar
Directions
- Cut collard greens from the stems. Wash thoroughly until water runs clear and set aside. Place 1 quart water in a 5-gallon Dutch oven or stockpot, and add the smoked turkey wing, sugar, red pepper, and garlic and onion powders. Bring to a boil over high heat. Add cleaned collard greens and cook down. Once greens have cooked down, reduce the heat to a simmer and stir frequently. Taste broth and add vinegar to taste. The total cooking time should be about 1 hour, depending on the tenderness of the greens; the greens are done when they are a consistent dark green in color.
- Leftovers may be frozen in resealable plastic bags; place some broth in each bag and record date. Store in freezer for up to 3 months.