Collard Greens With Kale
Collard Greens With Kale
To save time, use pre-washed and pre-shredded greens.
Celebrity
chef and cookbook author, Gina Neely, shares her favorite healthy
comfort food recipe that she eats at least once a week.
Total Time:
Prep:
Cook:
Level:
Easy
Serves:
8
Ingredients
- 1 smoked turkey wing, rinsed, or 1 fresh turkey drumstick or neck
- 1 tbsp. coarse salt
- 1/4 c. sugar
- 1/4 tsp. red pepper flakes
- 3 bunches collard greens (about 2 1/2 lb), stems discarded, leaves cut into strips
- 1 bunch kale, stems discarded, leaves cut into strips
Directions
- Combine 3 cups water in a large pot with wing, salt, sugar, and red pepper flakes. Cover, then bring to a boil. Reduce heat, and simmer until turkey is fork-tender, about 40 min.
- Add collards and kale in batches, pushing leaves down and letting wilt a bit before adding more. (Pot will be full, but greens will cook down.)
- Cover, and cook over low heat, stirring occasionally, until very tender, about 45 min. (Greens will be mostly submerged as they cook, but water should not completely cover them.)
- Serve with or without cooking liquid ladled on top (if not, enjoy the liquid as a simple soup) and with or without turkey wing, skin removed and meat shredded into dish.
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