Sherla's Southern Greens

Total Time:
50 min
Prep:
10 min
Cook:
40 min

Yield:
8 servings
Level:
Easy

Ingredients
  • 1 pound collard greens, stems and center-ribs removed
  • 1 pound dinosaur kale, stems and center-ribs removed
  • Olive oil, to coat pan
  • 2 pounds smoked turkey wings
  • 2 cups diced red onions
  • 4 cloves garlic, thinly sliced
  • Kosher salt
  • 1 jalapeno, sliced into rings
  • 3 ounces (5 1/2 tablespoons) red wine vinegar
  • 1 teaspoon granulated sugar
Directions
Watch how to make this recipe.
  • Hot sauce, such as Aardvark or your favorite

  • Roughly chop the collards and kale into 1/2-inch pieces. Wash well under cold water. Drain and set aside.

  • In a large Dutch oven or stockpot over medium heat, add a film of olive oil followed by the turkey wings. Cook until the wings are just about crisped on all sides, about 5 minutes. Add the onions and garlic and a large pinch of salt and sweat until the vegetables are softened and aromatic, about 3 minutes. Add the greens along with the jalapenos, vinegar, sugar and 1 tablespoon salt. Cover and cook until the greens are nicely wilted, 30 minutes. Remove from the heat and check the seasoning, adding salt and vinegar as needed. Add hot sauce to taste and serve.


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    This recipe is featured in:

    The Best Thanksgiving Side Dishes