Recipe courtesy of Caprice Varner

Collard Greens

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  • Level: Easy
  • Total: 2 hr
  • Prep: 1 hr
  • Cook: 1 hr
  • Yield: 10 servings
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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

  1. 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.
  2. 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.