- 1 tablespoon olive oil
- 1 large white onion chopped
- 2 garlic cloves minced
- 2 smoked turkey wings or ham hocks
- 1 teaspoon salt
- 1 teaspoon black pepper freshly ground
- 3 cups chicken stock or vegetable stock, low sodium preferred
- 1 tablespoon cider vinegar optional
- 2 pounds bunches fresh collard greens about 2 bunches
- Prepare the collard greens by first removing the stems. Pull them off by hand or cut them out with a knife. Wash the leaves in a very large bowl of water or clean sink filled with water, allowing the soot from the greens to sink to the bottom of the container. Repeat by cleaning the container, and resubmerging in clean water. To test a leaf for no grit, simply bite into one. Never dump the leaves into a strainer with the water, or the leaves will get dirty.
- Stack the leaves and cut across into about 1- inch sized ribbons.
- In a large pot over medium-high heat, add oil and onions. Sauté onions for 5 minutes over medium-high heat until softened and translucent. Add the garlic and sauté quickly for an additional 30 seconds or so, just until golden and fragrant. Add the turkey wings, the stock, the greens, and the salt and pepper and bring just to a boil.
- Optional cooking method: Steam just until wilted to maintain the amazing nutrients of collard greens.
- Reduce the heat to low. Cover, and simmer for 45 minutes, until the greens are tender.
- Remove the turkey wings or ham hocks (if used) from the liquid. Remove the skin and bones and tear the meat into bite-sized pieces. Remove the chiles and discard. Add the meat back to the liquid. Stir the vinegar into the greens, if using, just prior to serving or serve on the side, to be sprinkled in as a condiment.
- Use a slotted spoon to serve on a plate, or serve in individual side dish bowls with the broth and dip cornbread, corn muffins, or other biscuits into the broth when eating, as is traditional.
*Cooking liquid from greens, often called Pot Likker, can be served and cornbread can be dipped into it (as is traditional), or if not served, cooled to room temperature and then frozen to use for stocks or to make beans in.
Alternative to smoked turkey wings or ham hocks: 1 tablespoon liquid smoke (vegetarian/vegan option) or 2 whole dried chipotle chiles or ancho chiles (and omit the chili flakes or cayenne later)
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