Earthy collard greens are stewed in a delectable broth known as “the pot likker”; developed from simmering vegetables, apple cider vinegar and peppers in broth with nuances of smoky flavour from the turkey. An ambrosial dish that is the heart of southern cuisine.
2 lb or 4 bunches of collard greens, leaves torn from stem
1 tbsp white vinegar
2 tbsp olive or vegetable oil
½ sweet onion, diced
4 cloves of garlic, minced
2 cups, tomatoes, diced (fresh or canned)
1 Ontario smoked turkey wing
2 tbsp apple cider vinegar
4 cups turkey or vegetable broth, heated
1 tsp hot sauce
1/2 tsp crushed red pepper, or 1 Scotch bonnet Pepper, diced (optional)
Juice of ½ lemon
½ tsp smoked paprika
Salt to taste
1. Remove the collard greens leaves from the stalks, discard the stalks. Rinse the greens in the kitchen sink with cold water and vinegar, the grit and dirt should fall to the bottom. Remove leaves, pat dry with paper towels. Fold the leaves and cut into 1- inch ribbons, set aside.
2. Heat a 6-quart (6 L) Dutch oven with oil over medium heat, add onion, garlic cook for 1 minute, add tomatoes cook for 5 minutes.
3. Add the turkey, vinegar, broth, hot sauce, red pepper (optional), cover with lid, simmer for 40 minutes or until turkey is tender enough to remove meat. Remove turkey, let cool, separate meat from the bones, discard bones, set aside.
4. Add the greens to the “pot likker” (flavourful broth), lemon juice, paprika and season to taste with salt. Return turkey to the pot, cover with lid slightly ajar to release steam, and cook for 25-30 minutes for vibrant greens or the traditional 60 minutes for soft non-fibrous greens.
5. Serve at once in a bowl with a warm side of southern cornbread to sop up the pot likker.
Tip: Find Ontario smoked turkey wings at your local grocery store in the deli section.
Enjoy with a side of Buttermilk Cornbread.