ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Spicy Collard Greens

Yield 6 servings (serving size: 3/4 cup)
"A smoked turkey wing gives this vegetable side dish its robust flavor. The meaty flavor of the turkey bone is drawn out during the long simmering time for the collard greens (in much the same way that chicken or beef bones infuse a stock with flavor). The dried Anaheim chile is red in color, distinguishing it from the fresh green Anaheim. Heatwise, both chiles are rather mild." -Kathryn Conrad


  • 1 smoked turkey wing, skinned
  • 1/2 teaspoon olive oil
  • 1 dried Anaheim chile, stemmed and chopped (about 3 tablespoons)
  • 1 cup chopped onion
  • 1 garlic clove, minced
  • 1 (16-ounce) package collard greens, chopped
  • 1/2 teaspoon salt
  • 1/2 teaspoon crushed red pepper
  • 1/4 teaspoon freshly ground black pepper
  • 2 teaspoons lemon juice

Nutrition Information

  • calories 54
  • caloriesfromfat 17 %
  • fat 1 g
  • satfat 0.5 g
  • monofat 0.3 g
  • polyfat 0.1 g
  • protein 4.8 g
  • carbohydrate 6 g
  • fiber 2.1 g
  • cholesterol 12 mg
  • iron 0.4 mg
  • sodium 358 mg
  • calcium 75 mg

How to Make It

  1. Remove meat from turkey wing; chop and reserve 1/2 cup. Reserve remaining turkey meat for another use. Separate wing bone at the joint; reserve drumstick portion of wing. Discard remaining bones.

  2. Heat olive oil in a Dutch oven over medium-high heat. Add Anaheim chile; sauté 30 seconds. Add onion; sauté 2 minutes. Add garlic; sauté 30 seconds. Add reserved drumstick bone, collard greens, salt, red pepper, and black pepper to pot; cover with water to 1 inch above greens. Bring to a boil over medium-high heat; reduce heat, and simmer, uncovered, for 2 hours.

  3. Drain collard greens in a colander over a bowl, reserving cooking liquid. Discard turkey drumstick bone. Return cooking liquid to pan, and cook over high heat until reduced to 3/4 cup (about 40 minutes). Add greens and reserved 1/2 cup chopped turkey meat to pan; reduce heat, and cook 3 minutes or until thoroughly heated, stirring frequently. Stir in 2 teaspoons lemon juice. Serve warm.