Collard greens are one of my favorite dark leafy green foods to cook. There are many different ways to prepare them, from traditional to creative. Most people seem to think of them as an overcooked or over sweetened mess, but if prepared correctly, they are actually full of nutritious goodness and are an excellent source of, among other things, calcium, lutein and vitamin K. This recipe reflects my preference for smoked turkey wings, but I have included ham substitutions. For a vegan/vegetarian version, I have replaced the turkey with a chipotle pepper during cooking and a splash of garlic or basil infused olive oil before serving.
- 2 C Water (Or mushroom stock if not using meat)
- 1/2 LB Smoked Turkey Wings or Neck (you can also use a ham hock or 1/2 LB of pork ham scraps)
- 1 LB Collard Greens
- 2 TB Lucini Extra Virgin Olive Oil
- 1/2 tsp Salt
- 1/2 tsp Black Pepper (fresh ground)
- 1/2 tsp Hot Pepper (dried, crushed)
- 1 tsp Honey
- 1 tsp Lucini Pinot Grigio Vinegar (use only an exceptionally smooth, mellow vinegar like Lucini or skip)
In a large pot, bring the water to boil over high heat. Add smoked turkey, reduce the heat and simmer, covered, for 1 hour.
While the turkey is cooking, clean the collard greens well until all the dirt and grit has been removed. Chop into large pieces.
Add the collards, olive oil, salt, black pepper, hot pepper, honey and vinegar to the pot. Return to a boil, then reduce the heat immediately and simmer covered for 30 minutes longer. Chop the turkey meat and add it to the collards. All four of Lucini Infused Extra Virgin Olive Oils, particularly the Chili, are excellent finishes for this dish.